Monday, August 24, 2015
Flour, Too's Oven Baked Potato and Red Pepper Tortilla
3 medium Yukon gold potatoes
3/4 c whole milk
1 c grated Romano cheese, plus more for garnish
4 scallions, minced
3 T chopped flat-leaf parsley
5 T olive oil
1 onion, chopped
1 red pepper, chopped
3 garlic cloves, minced
1/2 t paprika
Boil the potatoes until fork tender, drain, and remove the peels after they have cooled a little. Slice them into slices 1/2 inch thick.
Preheat the oven to 450.
Whisk together the eggs, milk, Parmesan, green onions, and parsley. Season with salt and pepper. Set aside.
Heat 1 T of the oil in a large oven-proof skillet, then add the onion, pepper, and garlic and cook until the vegetables soften. Season with salt and pepper, then transfer the veggies to a bowl and set aside.
In the same skillet, heat 3 T of the oil over high heat. Add the sliced potatoes and reduce the heat to medium. Sprinkle with the paprika and more salt, then let cook for about 3 minutes. Flip the potatoes over, drizzle with the remaining 1 T olive oil, and sprinkle with salt if desired. Cook for an additional 3 minutes or so, making sure to get some crispy potatoes in there, even if not all of them are browned or crispy. Remove the skillet from the heat.
Spread the veggie mixture over the potatoes, then pour the egg mixture over everything. Bake for 16-20 minutes, until the middle is just set and the egg puffs and browns. Let cool a few minutes, then serve.
This was great for breakfast the next day as well, so it holds up well in the fridge.