Breakfast Tortilla Recipe

Name: Breakfast Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Yukon gold potato (about 1 medium); 1 tablespoon minced fresh chives, divided; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper; 4 large eggs; 1 large egg white; 1 tablespoon olive oil; 1 garlic clove, minced; 3 tablespoons finely grated Manchego cheese; 1 teaspoon extra-virgin olive oil; 1/2 cup halved grape or cherry tomatoes

Servings: persons

1/2 pound Yukon gold potato (about 1 medium)
1 tablespoon minced fresh chives, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
4 large eggs
1 large egg white
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons finely grated Manchego cheese
1 teaspoon extra-virgin olive oil
1/2 cup halved grape or cherry tomatoes

1
Preheat oven to 350u00b0.
2
Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.
3
Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.
4
Heat 1 tablespoon olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down into bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.
5
Bake at 350u00b0 for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Cut into 4 wedges. Top with tomatoes and remaining 1 teaspoon chives.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound Yukon gold potato (about 1 medium), 1 tablespoon minced fresh chives, divided, 3/4 teaspoon salt, divided, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Breakfast Tortilla falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Tortilla

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