Mexican Breakfast Torta With Potatoes Recipe

Name: Mexican Breakfast Torta With Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp oil (olive is best); 8 eggs, beaten; 1/2 can creamed corn; 1 tbsp minced garlic; 4 red potatoes, sliced thin; 1 purple onion, halved & sliced thin; 1 red bell pepper, halved & sliced in thin strips; 1/2 wheel of Mexican white queso (cheese) sliced small or cubed; 1 tbsp cumin; salt & pepper to taste

Servings: persons

2 tbsp oil (olive is best)
8 eggs, beaten
1/2 can creamed corn
1 tbsp minced garlic
4 red potatoes, sliced thin
1 purple onion, halved & sliced thin
1 red bell pepper, halved & sliced in thin strips
1/2 wheel of Mexican white queso (cheese) sliced small or cubed
1 tbsp cumin
salt & pepper to taste

1
Pre-heat oven to 350 degrees. On stove top, spread the oil around a large cast-iron skillet and lay the sliced onion around the pan. Lay the thinly sliced potatoes over the onion until onion is covered, then add the sliced red peppers on top. Sprinkle with cumin, salt & pepper. Pour about 1/4 cup water in the bottom of the pan and cover with lid. Cook on low medium heat for about 15 minutes until potatoes are done---do not stir! Turn off heat.
2
Add the creamed corn to the eggs with a little salt & pepper, and the minced garlic. Pour over the potato mixture in the pan. Sprinkle the queso pieces on top.
3
Place the cast iron skillet in a large baking pan with 2 inches of water. Place the baking pan with the skillet in it into the pre-heated oven. Bake for 25 minutes. TURN UP HEAT to 375 and cook for 10-15 minutes, testing with knife to see if the eggs are completely set. Turn the broiler on for 2-4 minutes for the top to brown lightly. When done, slice into 6 servings and serve with salsa, green onions or sour cream.

639

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 10 ingredients. The key ingredients include: 2 tbsp oil (olive is best), 8 eggs, beaten, 1/2 can creamed corn, 1 tbsp minced garlic, and more.

Yes, Mexican Breakfast Torta With Potatoes 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.

Mexican Breakfast Torta With Potatoes

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