Brussels Sprout Tortilla

• 2 tablespoons extra-virgin olive oil
• 1/2 pound brussels sprouts, thinly sliced (about 3 cups)
• 1 small baking potato, peeled and sliced 1/4 inch thick
• 1 small red onion, halved and thinly sliced
• Kosher salt
• Pepper
• 10 large eggs, beaten
• 1 teaspoon pimenton de la Vera
• Thinly sliced scallions, for garnish
• Hot sauce, for serving

1. Preheat the oven to 375.
2. In a large ovenproof nonstick skillet, heat the olive oil.
3. Add the brussels sprouts, potato and onion and season with salt and pepper.
4. Cover and cook over moderate heat, stirring occasionally, until the vegetables are golden and tender, about 10 minutes.
5. Stir in the eggs and pimenton and transfer to the oven.
6. Bake for 10 minutes or until set.
7. Garnish with scallions and serve with hot sauce.

extravirgin olive oil, brussels sprouts, baking potato, red onion, kosher salt, pepper, eggs, vera, scallions, sauce

Taken from www.foodandwine.com/recipes/brussels-sprout-tortilla (may not work)