Serves 4: This recipe is a full meal, with protein from the eggs and milk. However, it can also be prepared with diced low-sodium chorizo turkey sausage or bacon for a hearty breakfast, or with a tossed green salad or grain salad like tabbouleh for a light dinner. Try it with a dash of sour cream or Greek yogurt. It is also delicious cold, and reheats wonderfully.

Tools Needed: Chopping board, vegetable peeler, knife, ovenproof nonstick skillet or Dutch oven, large pot


  • 3-4 medium potatoes 
  • 1 large onion
  • ¼ cup olive or vegetable oil, divided 
  • 8 large eggs
  • ⅓ cup whole milk, evaporated milk, or cream 
  • 1 bell pepper, seeded and finely diced
  • Salt & pepper, to taste 
  • 1 Tbsp. fresh parsley, to garnish (optional)


Finely dice your bell peppers, and set aside. Peel the potatoes and slice thinly, about ¼ inch thick, or slice with a mandoline. You can can also cut into ½ cubes. Place in a bowl and cover with salted water for 15 minutes. While potatoes are brining, peel and slice the onion into thin strips. In a large ovenproof skillet, heat 2 Tbsps. of the oil over medium heat, and cook the onions and bell peppers until soft, fragrant, and golden. Drain the potatoes, and pat dry in a dishtowel or paper towels. In a large bowl, toss the potato slices with the remaining oil, and add the salt and pepper. Mix until potatoes are covered, then add to the onions in the skillet. Cover, and reduce the heat to low. Simmer until the potatoes are tender, stirring occasionally to keep from burning and sticking.

In the same bowl you oiled the potatoes, whisk together the eggs, milk or cream, and salt & pepper. Pour this mixture over the potatoes and onions in the pan, and garnish with parsley, if using. Continue to cook the mixture over a low heat, until the eggs seem mostly set, and being careful not to burn them, around 5 to 8 minutes.

Put a plate that covers the mouth of the skillet upside down on the top, then flip the skillet so the frittata falls out onto the place. Put the skillet back right-side up and gently slide the upside down frittata back into the pan. Place back on low heat, and cook for another 4 or 5 minutes. Slide the torta onto a serving plate, and slice into wedges. Serve immediately, or place in fridge for up to 3 days.   

Nutritional Facts: Calories: 340 ~ Carbs: 28g ~ Total Fat: 20g ~ Sat. Fat: 6g ~ Sodium: 300mg ~ Fiber: 3g ~ Sugars: 3g ~ Protein: 13g