• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 6

Potato and Red Pepper Tortilla

  • Recipe Submitted by on

 Ingredients List

  • 2 large Yukon gold potatoes
  • 6 large eggs
  • ¾ cup whole milk
  • 1 cup grated parmesan cheese
  • 4 scallions, white and green parts, minced
  • 3 tbsp chopped parsley
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 5 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • ½ tsp smoked paprika


In a medium sauce, combine the potatoes with enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and simmer until cooked through and can be easily pierced with a fork, about 20-30 minutes depending on the size and thickness of your potatoes. Drain and allow to cool slightly. Peel and discard the skins. Cut crosswise into ½-inch thick slices.
Heat oven to 450F.
In a medium bowl, whisk together the eggs, milk, cheese, scallions, parsley, ¼ tsp salt, and ¼ tsp black pepper. Set aside.
In a 12-inch oven-proof skillet, heat 1 tbsp of the olive oil over medium-high heat. Add the onion, bell pepper, and garlic to the pan. Saute for a few minutes until the vegetables start to soften. Season with ¼ tsp salt and ⅛ tsp black pepper. Transfer veggies to a bowl and set aside.
Heat 4 tbsp olive oil in the same skillet. Add the potatoes and reduce the heat to medium. Sprinkle with the paprika and remaining ¼ tsp salt. Allow to cook for 3 minutes without touching. Flip the potatoes and drizzle with the remaining 1 tbsp olive oil. Let the second side brown for a few minutes.
Remove pan from the heat and spread the cooked veggies over the potatoes as evenly as possible. Pour the egg mixture over the potatoes and veggies. Bake for 16-20 minutes, or until the egg puffs and starts to brown. The middle should be just set. Remove from the oven and let rest for 5-10 minutes. Serve warm or at room temperature.

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