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Credit: Buff Strickland; Styling: Olga Naiman

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 4 ingredients and 1/4 cup Parmesan in a large bowl; set aside.

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  • Heat 1 tablespoon oil over low heat in a 10-inch heavy, ovenproof skillet. Add garlic, and cook 1 minute or until golden; transfer to a large bowl with a slotted spoon. Add 3 tablespoons oil to skillet, increase heat to medium-high, and cook potatoes, stirring occasionally, 7 minutes or until tender. Transfer to bowl with garlic. Add corn; cook 1 minute or until heated through. Transfer to bowl with garlic and potatoes.

  • Add 1 tablespoon oil to skillet. Stir in tomatoes, and cook, stirring frequently, 3 to 5 minutes or until they begin to brown and the skins split. Add reserved potato mixture to skillet, and spread evenly over bottom.

  • Preheat broiler. Pour egg mixture over vegetables. Cook about 4 minutes, lifting up eggs around the edges. Reduce heat to medium, cover, and cook about 5 more minutes. (The center will still be moist.)

  • Remove lid, and broil 4 minutes or until eggs are set; sprinkle top with remaining cheese, and broil 2 to 3 minutes or until golden brown. Loosen edges with a spatula before cutting into serving pieces.

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