Whether you have it for breakfast, lunch, or dinner, this potato and red pepper tortilla is a meal to be reckoned with.
I mean, who needs brunch, right?
ME. I NEED BRUNCH.
With a cocktail on top. Pretty please?
Did you know there is no brunch in Italy?
It’s just not a “thing”. For a country that so cherishes it’s food, I can’t possibly comprehend this.
Brunch is the ultimate in everything that is right in this world! Not only does it make having dessert for breakfast socially acceptable and perhaps even required…but you can then have eggs and potatoes on top.
And maybe pizza.
And definitely bottomless cocktails.
I’m slightly struggling with my first full week back at work. Can you tell?
What gave it away? The fact that I mentioned hard liquor sixty times so far in this post?
I won’t force you to do tequila shots with me at 8AM (though, my door is always open), buuuuttt I am going to have to firmly request some group tortilla making.
It’s the real deal.
With a crispy on the outside creamy on the inside potato crust, topped with sweet sauteed veggies, and filled with a parmesan egg custard this is all of our brunch dreams come true. Traditionally a Spanish dish, it can be served at any time of the day (just not during siesta time) and comes with no rules or strings attached.
Just make –> eat –> enjoy. It’s as simple as that.
- 2 large Yukon gold potatoes
- 6 large eggs
- ¾ cup whole milk
- 1 cup grated parmesan cheese
- 4 scallions, white and green parts, minced
- 3 tbsp chopped parsley
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- 5 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- ½ tsp smoked paprika
- In a medium sauce, combine the potatoes with enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and simmer until cooked through and can be easily pierced with a fork, about 20-30 minutes depending on the size and thickness of your potatoes. Drain and allow to cool slightly. Peel and discard the skins. Cut crosswise into ½-inch thick slices.
- Heat oven to 450F.
- In a medium bowl, whisk together the eggs, milk, cheese, scallions, parsley, ¼ tsp salt, and ¼ tsp black pepper. Set aside.
- In a 12-inch oven-proof skillet, heat 1 tbsp of the olive oil over medium-high heat. Add the onion, bell pepper, and garlic to the pan. Saute for a few minutes until the vegetables start to soften. Season with ¼ tsp salt and ⅛ tsp black pepper. Transfer veggies to a bowl and set aside.
- Heat 4 tbsp olive oil in the same skillet. Add the potatoes and reduce the heat to medium. Sprinkle with the paprika and remaining ¼ tsp salt. Allow to cook for 3 minutes without touching. Flip the potatoes and drizzle with the remaining 1 tbsp olive oil. Let the second side brown for a few minutes.
- Remove pan from the heat and spread the cooked veggies over the potatoes as evenly as possible. Pour the egg mixture over the potatoes and veggies. Bake for 16-20 minutes, or until the egg puffs and starts to brown. The middle should be just set. Remove from the oven and let rest for 5-10 minutes. Serve warm or at room temperature.
More savory egg bakes!
Everything But The Kitchen Sink Frittata
Roasted Eggplant, Tomato, and Ricotta Frittata
Potato Frittata with Feta and Scallions
From Around the Web:
Mexican Frittata from The Fauxmartha
Kale, Goat Cheese, and Tomato Frittata from Eat Good 4 Life
Toasty Cheddar and Vegetable Oven Frittata from Framed Cooks
Spinach, Leek, and Potato Frittata from The Roasted Root
Caramelized Sweet Potato, Red Pepper, and Feta Frittata from Cookie + Kate
We don’t have brunch in Greece either! It’s not in our food culture. This is a great tortilla!
Brunch forever! 🙂
Don’t you just love the potato-egg combo? Making this on Saturday. And that’s final.
Brunch is the best! especially with some cocktails. Love this tortilla!!
Maybe Italians are too focused on delicious pasta to worry about eating dessert for glorified-breakfast? Pasta can do that to a person. I don’t make nearly enough egg bakes — they’re so tasty and not too complicated, so I have no excuses. This looks perfect for dinner with leftovers for lunch for days.
Tortillas always remind me of Spain – come to mama!
no brunch in Italy?! well, I guess they make up for it in different ways! 🙂 I love this!!! I’m with you. . brunch and a cocktail and I’m happy!
What?? No brunch in Italy? I don’t think I’d be able to cope with that tragic-ness but that definitely wouldn’t stop me from making a serious dent in this filled-with-awesomeness tortilla!
I love that you can have this dish anytime of the day 🙂
Potatoes, eggs, cheese and veggies – yes, I’m hooked! I’ll bring the tequila next week if you save me a slice 😉
OK so I guess Italy does have a flaw! This tortilla is the perfect thing to come home to… With extra cocktails, too!
This looks marvelous!
YUM! I love everything about brunch… the savory and sweet options and getting to drink booze before noon without getting raised eyebrows from anyone. 😉
Mmm…I wish I had a slice of this right now! Come to think of it, I haven’t had brunch in any of the other countries that I’ve visited. Their loss, I guess!
this is a perfect combo for any meal..but im particularly in love with the idea of brunch with mimosa 🙂
There is so much you can add to that and change out vegetable choices, I love it! This would make a perfect lunch for me – all week long!
you had me at “potato” and “eggs”
Umm…yes!!! I always need brunch!! And this sounds perfect. Love the flavour!
I could do this for any meal. Love it.
Ok. I will forgive Italy for not believing in brunch only because it’s…Italy. But, really? Maybe they’d believe in it if they had this tortilla. Because I am a believer. Amen.
i adore brunch. i wish every day could be a brunch day. this is a gorgeous creation, joanne, and it sounds just scrumptious!
Oh my goodness this looks amazing! This is my kind of breakfast!
Gorgeous! I need this in my life. Today.
First off- what the WHAT???? No brunch in Italy???? Deal breaker. Fo’ sho’!!!! I totally hear you on brunch being everything that is right in this world (bottomless cocktails, eggs, pancakes, waffles, hash, cocktails…) a life without all that? That’s not living! You need to fly on over there and show the entire country this dish!!! If that doesn’t change their mind about brunch, nothing will! 😉 For realz though, this is potatoes and eggs done RIGHT! Love LOVE LOOOOVE this! But then again, of course I do… YOU made it! ? Cheers, girlie- To brunch!
Brunch is the best! Love this tortilla filled with all this potato goodness! It looks incredible!
This is super unique and yessss to brunch! So yummy, pinning!
This is like one of my favorite Spanish tapas dishes!
Brunch is definitely a necessity! This tortilla sounds excellent — so perfect with that other brunch mainstay, coffee. 🙂
I guess if you never sleep in and then combine breakfast and lunch…..? This however would be a scrumptious brunch. With maybe a mimosa or bloody Mary.
What a wonderful brunch dish. But now I want it for dinner!
8 a.m. – it’s 5:00 p.m. somewhere in the world. Thank you for ALL your wonderful recipes and I definitely appreciate your sense of humor.
This and a salad could definitely pose as dinner for me! Delicious flavors!
I need to learn your secrets for prolific blogging! And all your recipes look so good too! Beautiful brunch recipe idea 🙂
I have also been loving making a potato crust for egg dishes – perfection! Why isn’t there brunch in Italy? That seems insane to me lol.
I am all for brunch – seems the italians still have something about food to learn – and what I have to learn is whether there is a difference between tortillas and fritatta?
Yum – I can’t wait to try this! It looks fabulous.
Brunch with a cocktail on top. 🙂 Love that. This tortilla looks amazing!