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Prep 30min
Total40min
Ingredients8
Servings24
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Ingredients
6
tablespoons olive oil
4
cups sliced (1/8 inch) small red potatoes (about 8)
1
cup red bell pepper strips (2x1/4x1/4 inch)
1
medium onion, halved, thinly sliced
8
eggs
1
teaspoon salt
1/2 teaspoon freshly ground black pepper
8
oz Spanish chorizo sausage, cut into 1/4-inch slices
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Steps
1
In 12-inch ovenproof nonstick skillet, heat oil over medium heat. Cook potatoes, bell pepper and onion in oil 15 minutes, stirring occasionally, until very tender but not brown. Remove from heat.
2
In large bowl, beat eggs, salt and pepper with wire whisk until well blended. Stir in chorizo.
3
Set oven control to broil. Pour egg mixture into skillet, spreading evenly over potato mixture. Cook 5 minutes, without stirring, until bottom and edges are set.
4
Transfer skillet to oven; broil with top about 8 inches from heat 5 minutes or until top is just set. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Let stand 10 minutes before serving. Cut into 2-inch squares.
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Spanish chorizo is a dry-cured pork sausage flavored with smoked paprika and similar in texture to salami. Don’t confuse it with Mexican chorizo, which looks more like bulk pork sausage.
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Nutrition Facts
Serving Size:1 Serving
Calories
127
Total Fat
10g
0%
Saturated Fat
3g
0%
Sodium
243mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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