Breakfast: Brussels Sprout Tortilla

Ingredients

2 tablespoons extra-virgin olive oil
1/2 pound brussels sprouts, thinly sliced (about 3 cups)
1 small baking potato, peeled and sliced 1/4 inch thick
1 small red onion, halved and thinly sliced
Kosher salt
Pepper
10 large eggs, beaten
1 teaspoon pimentón de la Vera
Thinly sliced scallions, for garnish
Hot sauce, for serving

Instructions

Preheat the oven to 375 °. In a large ovenproof nonstick skillet, heat the olive oil. Add the brussels sprouts, potato and onion and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the vegetables are golden and tender, about 10 minutes. Stir in the eggs and pimentón and transfer to the oven. Bake for 10 minutes or until set. Garnish with scallions and serve with hot sauce.

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