Ingredients
The following ingredients have 7 Servings
- 1 tablespoon olive oil (plus more for serving)
- 1 pound Yukon gold potatoes (peeled and sliced inch thick)
- 1 red bell pepper (ribs and seeds removed, thinly sliced)
- 1 medium onion (halved and thinly sliced)
- 8 large eggs
- 1/4 cup chopped chives
- ½ teaspoon McCormick Red Pepper Flakes (smoked)
- ½ teaspoon McCormick Ground Cumin
- McCormick Sea Salt / McCormick freshly cracked Black Peppercorn to taste
Instruction
- Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
- In a bowl, whisk together eggs, chives, spices, salt, and pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
- Bake until tortilla is set, 12 to 16 minutes. Serve as needed.
