Spicy Spanish Tortilla

• 3/4 cup olive oil
• 1 doz. Yukon gold potatoes, cut in half, then into thin slices
• 1-1/2 qt. red peppers, medium dice
• 1-1/2 qt. onions, cut into thin wedges King Sooper's 1 lb For $0.99 thru 02/09
• to taste salt and black pepper
• 5 doz. eggs
• 2-1/4 cups milk
• 2/3 cup TAPATIO Hot Sauce, divided
• 1-1/2 qt. queso fresco, crumbled
• 3/4 cup cilantro, chopped
• 3 cups sour cream
• 24 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06

1. Heat oil in skillet on medium heat.
2. Add potatoes; cook 5 to 10 min.or until tender, stirring occasionally.
3. Add peppers and onions; cook 5 min.
4. or until crisp-tender.
5. Season with salt and black pepper.
6. Whisk eggs, milk and 1/2 cup hot sauce (or 2 tsp.
7. hot sauce for trial recipe) in large bowl.
8. Stir in potato mixture, cheese and cilantro.
9. Spoon about 1-1/3 cups potato mixture into each of 24 (6-1/2-inch) ramekins (or into each of 2 ramekins for trial recipe); place in sheet pan.
10. Bake in 300 degrees F-convection oven 15 min.
11. or until set in centers.
12. Mix sour cream with remaining hot sauce.
13. Top each ramekin with 2 Tbsp.
14. sour cream mixture and 1 oz.
15. bacon.

olive oil, gold potatoes, red peppers, onions, salt, eggs, milk, queso fresco, cilantro, sour cream, bacon

Taken from www.kraftrecipes.com/recipes/spicy-spanish-tortilla-118192.aspx (may not work)