Mushroom and Roasted Red Pepper Tortilla

1. 1

   Heat 1/4 cup oil in large ovenproof skillet over medium heat.

2. 2

   Add potatoes; simmer in oil 3 minutes.

3. 3

   Add onion; saute until potatoes and onion are almost soft, about 5 minutes.

4. 4

   Add mushrooms; saute until vegetables are soft, about 7 minutes.

5. 5

   Add red peppers; saute 4 minutes.

6. 6

   Using slotted spoon, transfer vegetables to large bowl.

7. 7

   Cool slightly.

8. 8

   Wipe out skillet.

9. 9

   Preheat broiler.

10. 10

    Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables.

11. 11

    Heat 1/4 cup oil in same skillet over medium-high heat.

12. 12

    Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes.

13. 13

    Cover skillet; cook until eggs are cooked through, about 3 minutes.

14. 14

    Uncover and broil until top is brown, about 3 minutes.

15. 15

    Slide spatula around edges and under tortilla to loosen.

16. 16

    Slide tortilla onto large plate.

17. 17

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.