This recipe is a delicious dish of egg casserole, potato, bacon and jalapeño. Prepare it for breakfast and enjoy it with your whole family and for your children's friends. They will love it
4 cups potato, medium peeled and cut into small pieces
1 cup white onion, finely chopped
1 cup red bell pepper, chopped
4 eggs
1 cup light condensed milk
3 cups Monterey Jack cheese, Monterrey Jack grated
1 teaspoon cumin powder
table salt
black pepper
1 Jalapeño chile, cut into thin slices
fresh cilantro, chopped, to decorate
Preparation
15 mins
0 mins
Low
Heat the vegetable oil in a pan and add the bacon.
Cook until golden brown.
Remove from the pan and reserve in a separate dish.
Put the olive oil in the pan over medium heat, add the potatoes and cook, stirring occasionally, until the potatoes are soft when pierced with a fork, for about 15 minutes.
Then add the onion and pepper to the pan and cook stirring occasionally, until the onion is soft and transparent and the potatoes are fully cooked, for about 10 minutes more.
Carefully dry the potatoes and onion in a colander.
Reserve a spoonful of olive oil.
In a large bowl, beat the eggs with milk, 2 cups of cheese and cumin.
Put the mixture of potatoes and onions in a mold that can be taken to the oven.
Add the bacon and pour the egg mixture on top.
Stir until everything is well combined. Adjust the seasoning with salt and pepper to taste.
When you are ready to cook it, preheat the oven to 350 F.
Add the jalapeño and the remaining cup of cheese on top.
Bake 40 to 50 more minutes or until bubbles are formed and the center is hot.
Sprinkle with coriander. Let stand 10 minutes before cutting.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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