Ingredients for Tortilla Campesina Potato Pudding
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/2 lb smoked bacon, chopped
- 1/2 tsp garlic powder
- 1 lb russet potatoes, peeled and thinly sliced
- 1/2 cup light cream
- 1/2 teaspoon paprika
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 3 eggs, beaten
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (10 ounce) bag tortilla strips
- 1/2 cup shredded Monterey Jack cheese (optional)
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How to Make Tortilla Campesina Potato Pudding
- Preheat oven to 350°F (175°C).
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the skillet.
- Add chopped onions to the skillet with the bacon grease and sauté until softened, about 5 minutes.
- In a large bowl, combine the thinly sliced potatoes, cooked bacon, sautéed onions, chili powder, cumin, garlic powder, salt, and pepper.
- Stir in the beaten eggs and milk or cream. Gently mix until combined.
- Grease a medium-sized oven-proof baking dish (approximately 8x8 inches). Arrange the tortilla strips along the bottom and up the sides of the dish.
- Pour the potato mixture into the prepared baking dish.
- If using, sprinkle the shredded cheese over the top.
- Bake for 20-25 minutes, or until the eggs are set and the top is lightly browned and bubbly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
21g
Fat
35g
Carbs
12g
