Adapted from a cook book I picked up at Half Priced Books one day called Brunch The Perfect Weekend Treat. I had an extra jar of roasted red bell peppers in the pantry so that’s what I used. You can cut up a red pepper and roast it first if you have the time. The ingredients list a potato and sweet potato. That usually yields an entire pan of homefries for me. For this recipe I made the entire pan of homefries but used half for the tortilla and the other half I just served by themselves.


1-2 roasted red bell peppers
1 lb beef or sausage
1 medium potato peeled and diced
1 Sweet potato peeled and diced
2 cups/one bunch fresh spinach
Salt and pepper
Sazon seasoning
6 eggs beaten


Peel and dice the potato and sweet potato, parboil. I usually let them get to a boil and then boil for 1-2 minutes so they will cook half way through. Season the meat and brown the meat or sausage in a skillet. Drain the fat. In a non stick skillet that can go in the oven brown the potatoes like you’re making hash browns. Season with salt and pepper and sazon. When they are just about fork tender add the meat and red bell pepper. Gently stir together. The potatoes are pretty delicate depending on how long you brown them. Let that all heat together for a few minutes until the peppers are heated through. Add the spinach. When the spinach is wilted and everything is heated through add the eggs and turn the pan to low. Distribute the egg evenly. Allow the egg to set and then finish off in a 400 degree broiler near the top for 1-3 minutes until the egg is set and slightly brown.