Breakfast Tortilla Torta
Source of Recipe
Eat What You Love & Lose.
List of Ingredients
1 tablespoon olive oil
1 pound new potatoes, thinly sliced
8 green onions, sliced
1 teaspoon chili powder
1/2 teaspoon salt
3 eggs
3 egg whites
1 cup canned corn kernels, drained
1/8 teaspoon black pepper
1 pound turkey sausage
1 sweet red pepper, cored, seeded and finely chopped
1/2 cup bottled salsa
5 large (10 inch) 99% fat free flour tortillas
1/2 cup shredded reduced fat cheddar cheese (2 ounces)
1 cup reduced-fat sour cream
Recipe
Preheat oven to 400 degrees. Coat a 10 inch springform pan with nonstick cooking spray.
Heat the oil in a nonstick skillet over medium heat. Add the potatoes; cook, covered, stirring occasionally, for 12 minutes or until tender. Add 1/3 cup of the green onion, chili powder and 1/4 teaspoon salt. Cook 2 minutes. Scrape into a bowl.
Spray skillet with cooking spray. Beat eggs, egg whites, corn, black pepper and the remaining salt. Add to skillet. Cook over medium heat for 2 to 3 minutes or until just set, stirring continuously. Scrape into a clean bowl.
Wipe out skillet and coat with cooking spray. Remove casings from sausage. Add sausage, sweet red pepper and the remaining green onions to the skillet. Cook 6 minutes or until sausage is no longer pink, breaking up sausage meat with spoon. Drain well. Stir in 1/4 cup of the salsa.
Assemble torta. Place a tortilla in the bottom of prepared springform pan. Spoon on the potatoes, spreading evenly. Top with a tortilla, pressing flat. Spoon on half of the sausage mixture, spreading evenly. Top with tortilla, egg mixture, tortilla, remaining sausage mixture and tortilla. Spoon on the remaining salsa. Sprinkle with the cheddar cheese.
Bake in the preheated oven 400 degrees or until egg mixture is set. Tent loosely with foil during the last 20 minutes. Let stand 10 minutes before serving.
Remove sides of pan. Slice into 8 portions. Serve with reduced fat sour cream on the side.
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