3 cups red potatoes, parboiled and cut into chunks
5 large eggs
½ cup sour cream
6 oz cheddar cheese
¼ cup fresh cilantro, chopped
1½ cups cooked ham, diced
cumin, paprika, salt and pepper to taste
Instructions
Line an 8x8 deep baking pan with parchment paper.
Preheat oven to 375
Coat skillet with olive oil and cook garlic, scallions, and peppers with a sprinkle of cumin, paprika, salt and pepper until softened vegetables have softened.
Remove from heat and add potatoes.
Beat eggs, sour cream and cheese in large bowl.
Gently stir vegetables and egg mixture together adding ham and cilantro.
Bake for 1 hour or until eggs are set.
Serve warm or room temperature.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/05/spanish-tortilla.html/