3/4 pounds of baby potatoes
3 Tbsp. extra virgin olive oil
1 large onion, sliced thinly
Course salt (I use sea salt.) and freshly found pepper, to taste
1/2 cup white cheddar cheese, shredded (I used a KRAFT Mexican mix bag from the store.)
10 large eggs, whisked (I used 5 eggs and 6 egg whites.)
1/2 cup reduced fat sour cream (I used fat free.)
(I also added red peppers and a jalapeno pepper, chopped.)
Preheat oven to 400 degrees. Place potatoes in a small sauce pan and cover with water. Bring to boil. Reduce heat and simmer until tender when pierced, about 5 minutes. Drain and let cool. Cut into 1/4 thick slices. Chop up a red pepper and jalapeno pepper.
Heat oil in an oven-proof, 10" non-stick skillet over medium heat. Cook onions until just translucent, about 2 minutes. Add potatoes and peppers and cook until golden brown.
Whisk together cheese, eggs, salt and pepper. Reduce heat to medium. Pour egg mix in skillet. Dollop with sour cream and swirl into egg mix. Cook until edge is set. Carefully transfer to oven and bake until set - approximately 8-10 minutes.
Invert on plate. Serve warm. (We like to eat it with salsa. Yummy!)
