Sauté cut potatoes in 3 Tablespoons of oil. Add onions, peppers and garlic. Continue cooking until all are tender. Season to taste with salt and pepper. Evenly distribute vegetables in pan.
Beat eggs with milk and pour over vegetables. Sprinkle with cheese, cover and cook over low heat until eggs are set and puffed slightly. Be careful not to burn. Loosen bottom, flip out onto plate and invert back into pan to lightly cook top side.
Really good for breakfast, Lunch and Dinner. Serve with tomatada or green salad.
Mr Breakfast would like to thank ibrolo for this recipe.
