Mexican Breakfast Torta With Potatoes

• 2 tbsp oil (olive is best)
• 8 eggs, beaten
• 1/2 can creamed corn
• 1 tbsp minced garlic
• 4 red potatoes, sliced thin
• 1 purple onion, halved & sliced thin
• 1 red bell pepper, halved & sliced in thin strips
• 1/2 wheel of Mexican white queso (cheese) sliced small or cubed
• 1 tbsp cumin
• salt & pepper to taste

1. Pre-heat oven to 350 degrees. On stove top, spread the oil around a large cast-iron skillet and lay the sliced onion around the pan. Lay the thinly sliced potatoes over the onion until onion is covered, then add the sliced red peppers on top. Sprinkle with cumin, salt & pepper. Pour about 1/4 cup water in the bottom of the pan and cover with lid. Cook on low medium heat for about 15 minutes until potatoes are done---do not stir! Turn off heat.
2. Add the creamed corn to the eggs with a little salt & pepper, and the minced garlic. Pour over the potato mixture in the pan. Sprinkle the queso pieces on top.
3. Place the cast iron skillet in a large baking pan with 2 inches of water. Place the baking pan with the skillet in it into the pre-heated oven. Bake for 25 minutes. TURN UP HEAT to 375 and cook for 10-15 minutes, testing with knife to see if the eggs are completely set. Turn the broiler on for 2-4 minutes for the top to brown lightly. When done, slice into 6 servings and serve with salsa, green onions or sour cream.

oil, eggs, corn, garlic, red potatoes, purple onion, red bell pepper, white queso, cumin, salt

Taken from food52.com/recipes/43787-mexican-breakfast-torta-with-potatoes (may not work)