Breakfast Egg & Potato Tart

Breakfast egg & potato tart with a crisp potato base, soft scrambled egg topping, melty cheese, and sautéed veggies - all made in one pan!

By @salonikukreja

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 250 g baby potatoes
• 0.5 bell pepper
• 4 eggs
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 1 tsp chili flakes
• 2 tbsp Greek yogurt
• 2 tbsp milk
• 0.5 cup spinach
• 2 tbsp oil
• 0.5 bell pepper
• 0.5 cup spinach
• 1 batch egg mixture
• 0.5 cup cheddar-mozzarella cheese blend
• 2 tbsp green onions

Instructions

1. Fill a medium-sized pot with water and bring it to a boil over high heat. Carefully add the baby potatoes and cook until they are soft and mushy, about 15 minutes.
2. Drain the potatoes and set them aside to cool slightly.
3. Using a sharp knife, chop half a bell pepper into small, even pieces.
4. In a medium bowl, whisk together eggs, salt, pepper, oregano, chili flakes, Greek yogurt, and milk until smooth.
5. In a skillet over medium heat, add a bit of oil and sauté the spinach until wilted, about 2-3 minutes.
6. Lightly brush a non-stick pan with oil and place over medium heat. Add the boiled potatoes and mash them into a flat, even layer. Cook for 5-6 minutes until the potatoes crisp up slightly.
7. Spread the chopped bell pepper and sautéed spinach evenly over the potato layer.
8. Pour the egg mixture over the vegetables in an even layer. Cover the pan and cook on medium heat until the eggs are set, about 8-10 minutes.
9. Sprinkle the cheddar-mozzarella blend over the top of the cooked eggs. Cover again and cook until the cheese melts, about 2-3 minutes.
10. Garnish the tart with chopped green onions and serve hot.