Ingredients and Weight:
- Russet potatoes, 2 lbs (907 g)
- Bell peppers (any color), 1 (113 g), chopped
- Onion, 1 (140 g), chopped
- Jalapeños (optional), 1/2 (14 g), minced
- Eggs, 8 (40 g each)
- Milk, 1/4 cup (60 ml)
- Salt, to taste
- Black pepper, to taste
- Cayenne pepper, to taste (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Peel and dice the potatoes into 1/2-inch cubes.
- Heat a large skillet over medium heat. Add potatoes and cook until tender and slightly browned, about 15-20 minutes.
- Add bell peppers, onion, and jalapeños (if using) to the skillet and cook until softened, about 5-7 minutes.
- In a bowl, whisk together the eggs, milk, salt, black pepper, and cayenne pepper (if using).
- Pour the egg mixture into the skillet with the potatoes and vegetables. Cook, stirring frequently, until the eggs are set and fluffy, about 5-7 minutes.
- Serve immediately.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 g
- Protein: 15 g
- Carbohydrates: 30 g
Dish Characteristics:
- Spicy and satisfying
- Perfect for breakfast, lunch, or dinner
- Easily customizable with different vegetables or seasonings
User Comments:
- "The perfect dish to warm you up on a cold day!"
- "I love the combination of potatoes, eggs, and spices."
- "A simple and delicious recipe that's sure to please everyone."
Special Precautions and Tips:
- For a spicier dish, use more jalapeños or add a pinch of cayenne pepper.
- If you don't have a large skillet, use two smaller skillets or cook the potatoes and vegetables in batches.
- Be careful not to overcook the eggs, as they will become rubbery.
