Mushroom And Roasted Red Pepper Tortilla

Mushroom And Roasted Red Pepper Tortilla
Mushroom And Roasted Red Pepper Tortilla

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    cup extra-virgin olive oil

  • 1

    pound russet potatoes peeled, and cut into 3/4" pieces

  • 1

    medium onion chopped

  • 4

    ounces mushrooms chopped

  • 1/4

    cup chopped drained roasted red peppers from a jar

  • 8

    large eggs beaten to blend

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

Directions

Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; sauté until potatoes and onion are almost soft, about 5 minutes. Add mushrooms; sauté until vegetables are soft, about 7 minutes. Add red peppers; sauté 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet. Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes. Uncover and broil until top is brown, about 3 minutes. Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature. This recipe yields 4 servings.

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