mushroom-and-roasted-red-pepper-tortilla-107055.json

{
    "directions": [
        "Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; saut\u00e9 until potatoes and onion are almost soft, about 5 minutes. Add mushrooms; saut\u00e9 until vegetables are soft, about 7 minutes. Add red peppers; saut\u00e9 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet.",
        "Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes. Uncover and broil until top is brown, about 3 minutes.",
        "Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature."
    ],
    "ingredients": [
        "1/2 cup extra-virgin olive oil",
        "1 pound russet potatoes, peeled, cut into 3/4-inch pieces",
        "1 medium onion, chopped",
        "4 ounces mushrooms, chopped",
        "1/4 cup chopped drained roasted red peppers from jar",
        "8 large eggs, beaten to blend",
        "1/2 teaspoon salt",
        "1/4 teaspoon ground black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Egg",
        "Mushroom",
        "Pepper",
        "Potato",
        "Breakfast",
        "Brunch",
        "Broil",
        "Saut\u00e9",
        "Vegetarian",
        "Quick & Easy",
        "Lunch",
        "Sugar Conscious",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Mushroom and Roasted Red Pepper Tortilla",
    "url": "http://www.epicurious.com/recipes/food/views/mushroom-and-roasted-red-pepper-tortilla-107055"
}