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 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 in 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. Top with tomatoes and remaining 1 teaspoon chives.
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355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Breakfast Tortilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions