Save Recipe Print
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 375 degrees F.

Heat the olive oil in a nonstick omelet pan over medium-high heat. Add the potatoes and onions and saute until tender, about 3 minutes. Gently stir in the ham and peppers and cook for an additional 2 minutes.

In a large bowl add the eggs and whisk until well blended. Stir in the grated cheese and mix to combine. Add the egg and cheese mixture to the pan, season with salt and pepper, to taste, and stir gently with a heat-proof spatula. Reduce the heat to low and cook until the egg begins to thicken, about 2 minutes. Put the pan in the oven until eggs are set and slightly puffed and brown on top, about 5 minutes.

Remove from the oven and garnish with fresh parsley. Transfer to a serving platter, cut into wedges and serve warm or at room temperature.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Mexican Tortilla Casserole

Recipe courtesy of Ree Drummond

Chicken Tortilla Casserole

Recipe courtesy of Trisha Yearwood

Classic Tortilla Soup

Recipe courtesy of Marcela Valladolid

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Chicken Tortilla Soup

Recipe courtesy of Ree Drummond

Spanish Chicken and Potato Roast

Recipe courtesy of Food Network Kitchen

Trisha's Chicken Tortilla Soup

Recipe courtesy of Trisha Yearwood

Slow Cooker Tortilla Soup

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories