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Oven baked egg tortilla
Nb persons: 10
Yield:
Preparation time: 20 minutes
Total time: 1 hour 30 minutes
Source:
Ingredients: | |
2 tablespoons | olive oil, plus more for the dish |
1 pound | Yukon gold potatoes, cut into 1/2 inch pieces |
Kosher salt | |
Pepper to taste | |
4 | scallions |
1 medium | red pepper, cut into 1/4 inch pieces |
2 cloves | garlic finely chopped |
1 tsp.( or up to 3 tsp. ) | crushed red pepper flakes |
10 large | eggs |
1 cup | sour cream |
6 ounces | extra sharp cheddar, Coarsely grated ( about 1 1/2 cups) |
1/2 cup( about 2 ounces) | grated Parmesan |
1- heat oven to 375. Lightly oil a 2 quart baking dish. Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1/2 tsp salt, reduce the heat and simmer until just tender, 5-7 minutes. Drain and set aside
2- meanwhile, chop the white and light green parts of the scallions and thinly slice the dark green parts; keep separate.
3- heat 2 tbs oil in a large skillet over medium heat. Add the chopped scallion, red pepper, garlic and crushed red pepper flakes and cook, stirring, until the vegetables are just tender, 5-6 minutes. Add the potatoes and gently mix to combine. Transfer the vegetable mixture to the prepared baking dish.
4- in a large bowl, whisk together the eggs and sour cream. Stir in the cheddar, Parmesan, sliced scallion, and 1/2 tsp. each salt and pepper. Pour the egg mixture over the vegetables and gently stir to distribute the ingredients.
5- bake until puffed, golden brown, and just set in center., 35-40 minutes. Let east 10 minutes before serving.
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