- 6
- 45 mins
Ingredients
- HEAT:
- 2 Tbsp. olive oil
- 1 lb. Yukon gold potatoes, peeled and thinly sliced
- 3 ⁄4 cup each chopped onion and red bell pepper
- 2 oz. thinly sliced Serrano ham, chopped
- 2 Tbsp. drained capers
- 8 eggs
- 2 Tbsp. water
- 2 Tbsp. minced fresh thyme
- 1 ⁄2 tsp. each red pepper flakes, kosher salt, and black pepper
- COMBINE:
- 1 ⁄2 cup chopped fresh flat-leaf parsley
- 1 ⁄3 cup diced red bell pepper
- 2 Tbsp. chopped drained capers
- 1 ⁄2 cup 2% plain Greek-style yogurt
Preparation
Step 1
Preheat oven to 450°.
Heat oil in a 10-inch nonstick ovenproof skillet over medium-high. Layer potatoes, onion, chopped bell pepper, ham, and 2 Tbsp. capers in skillet in two batches; season with black pepper. Cook mixture, stirring occasionally, until potatoes are tender and golden, 15–18 minutes.
Whisk together eggs, water, thyme, pepper flakes, salt, and 1⁄2 tsp. black pepper. Stir eggs into potato mixture, reduce heat to medium, and cook until eggs are slightly set, about 3 minutes.
Transfer skillet to oven and bake tortilla until eggs are puffed and set, 8–10 minutes. Loosen edges and bottom of tortilla with a spatula; slide out onto a plate.
Combine parsley, diced bell pepper, and chopped capers. Top each serving with 1 Tbsp. yogurt and parsley mixture.
Nutrition Information
Per serving: 267 cal; 14g total fat (4g sat); 255mg chol; 651mg sodium; 19g carb; 2g fiber; 16g protein