Great Brunch Tortilla

Here’s a great dish that has never failed to get positive reviews; just make plenty, you’ll have requests for seconds…or thirds.

This flavorful brunch is our Saturday staple, loaded with bacon, sweet onions, and peppers, sandwiched between two crispy salty tortillas. It’s awesome  accompanied by a cafe con leche and juice and since it’s portable can be eaten while gathering with family on the porch, or from the couch watching TV.

Brunch Tortilla
Prep time
Cook time
Total time
This perfect brunch dish is satisfying, kid-friendly and very presentable. It's very easy to make and even the most finicky eater asks for seconds!
Recipe type: Brunch
Cuisine: American
Serves: 6
  • 4 eggs
  • 6 bacon strips, chopped
  • 2 cloves garlic, mashed into paste
  • ¼ yellow onion, diced
  • ¼ medium green pepper, diced
  • 1 potato, cubed
  • 12 fajita-sized tortillas
  • 1 cup (est) shredded cheese (your preference, I use a cheddar/jack blend but mozz works great too)
  • Vegetable oil
  • Olive oil (not imperative)
  • Salt & pepper (to taste)
  1. Add the potato pieces to a pot of water, heat to high.
  2. Heat a skillet on medium high, add just enough vegetable oil to coat the bottom.
  3. Add Bacon, Garlic, Onions, and Peppers, stirring occasionally.
  4. When the potatoes have been boiling for a minute, check a piece for doneness. When they're fork tender, drain and toss in the skillet with the other ingredients.
  5. Continue tossing, scraping the bottom of the pan when needed to get the goodness beginning to stick there. This is a good time to taste what you have, add salt and pepper to taste.
  6. Drop heat to medium/medium-low.
  7. Continue until the potatoes get a little brown around the edges.
  8. Add eggs, mix until eggs are cooked through.
  9. Pour mixture into bowl or plate to cool.
  10. Heat a larger skillet on medium, or if you have one use a griddle, heated to 325/350.
  11. While it heats, smear a thin coat of olive oil on one side of two of the tortillas and sprinkle some salt on the oil.
  12. Place one of those tortillas oil-side down, onto the skillet.
  13. Add a layer of cheese.
  14. Add some of the egg mixture on top of the cheese.
  15. Add more cheese on top of that.
  16. Top with the other tortilla, oil side up.
  17. Use a spatula to lift an edge; you're looking for brown goodness on the bottom tortilla.
  18. Using a spatula, get under the whole thing, put your hand on top, hold it all together, slowly and gently turn it all over and slide the uncooked side onto the skillet.
  19. Cook until the bottom tortilla's browned (again, use a spatula to lift an edge and check for crispy brown-ness), approx. 3 minutes.
  20. Remove from heat, slice into fourths.
  21. Serve.
  22. Prepare for massive adulation.
Photograph: Daniel Pantoja

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