Bon Appetit/September 2002

Mushroom and Roasted Red Pepper Tortilla
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup extra-virgin olive oil 1 pound russet potatoes, peeled, cut into 3/4-inch pieces 1 medium onion, chopped
4 ounces mushrooms, chopped 1/4 cup chopped drained roasted red peppers from jar 8 large eggs, beaten to blend
1/2 teaspoon salt 1/4 teaspoon ground black pepper



1 Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; saute until potatoes and onion are almost soft, about 5 minutes. Add red peppers; saute 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet.
2 Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes. Uncover and broil until top is brown, about 3 minutes.
3 Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature.

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