Baked Spanish Eggs
corn, cut into 1 inch squares
quartered, thinly sliced
green bell peppers
green chili peppers
or parsley, fresh
salt and black pepper
Preheat the oven to 350℉ (180℃).
Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool.
Heat the oil in the same skillet. Add the onions and sauté over moderate heat until translucent.
Add the garlic and pepper and sauté until the onion turns golden and the peppers soften.
Add the tomatoes and sauté for another 2 to 3 minutes, just until they soften a bit.
Combine the beaten eggs with the milk in a mixing bowl.
Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients.
Oil two 9-inch pie tins and divide the mixture among them.
Bake for 25 to 30 minutes, or until set and golden on top.
Let stand for 10 minutes before serving, then cut into wedges to serve.