Name: Quick Spanish Breakfast Tortilla
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: 1 small, yellow-fleshed potato, cooked and diced (about 3/4 cup - 1 cup); 2 tsp minced red or green pepper; 2 tsp onion, minced; 2 tsp grated light Parmesan cheese; 2 large eggs; 1 Tbsp prepared yellow mustard; 1 Tbsp 1% milk; hot sauce, to taste

Ingredients

1 small, yellow-fleshed potato, cooked and diced (about 3/4 cup - 1 cup)

2 tsp minced red or green pepper

2 tsp onion, minced

2 tsp grated light Parmesan cheese

2 large eggs

1 Tbsp prepared yellow mustard

1 Tbsp 1% milk

hot sauce, to taste

Instructions

Lightly spray two 1/2 cup ramekins with non-stick cooking spray. Divide diced potato between ramekins. Sprinkle each with 1 tsp each peppers, onion and Parmesan.

In a glass measuring cup, whisk together eggs, mustard, milk and hot sauce. Pour mixture evenly over potatoes.

Place both ramekins in microwave. Bake at 50% power for 6 minutes, stirring after 3 minutes. Centre will puff when done.

Let rest 2 minutes. Run a butter knife around the edge. Remove tortillas and place on serving plates. Let rest 2 minutes. Run a butter knife around the edge. Remove tortillas and place on serving plates.