Slice the potatoes in rounds, the peppers in whatever shape you like best, and the onions...well, I'd do slivers but you can dice them if you want to.

Fry up the onions in some butter. After a minute or two, add the peppers. After five minutes, add the potatoes. Let them cook a bit and develop a crust, then mix them up and lower the heat.

Go eat the tomatoes.

After 15 minutes? Or so? Pour over some eggs that you've whisked. It should be enough eggs to mostly cover your potato/pepper/onion mixture.

Cook through for a bit, then finish under the broiler.

This is a slightly bastardized version of tortilla de patatas.

Breakfast Tacos/Burritos! One of my favorite, er, dinners.

Yum! Thanks punchtothehead. That sounds awesome!

Oops, missed your post ufez. I'm with you. I love anything taco.

My eldest son is allergic to eggs. I have some leftover pasta for him. I think I'll make the frittata thing for the rest of the family.

I hope it works out! You can add chorizo if you want to punch it up a bit. If you do that, add it prior to the potatoes, so that the potatoes cook up in the chorizo fat.

If you follow punchtothehead's recipe, then here's what I'd do before you eat the tomatoes: slice them, drizzle a little extra virgin olive oil and balsamic vinegar on them, chop some fresh basil leaves and sprinkle it over the slices, and eat. (Also nice: the tomatoes atop thin slices of fresh mozzarella, then treated as above.)

you have most of the ingredients necessary for some salsa/pico de gallo.

I would add the tomatoes to it. Hell, that's the best part. Tomatoes and eggs and potatoes?? Heaven. I think I'm going to make this tonight too, and add some good grated Italian cheese on top. A veggie frittata, served with some chicken cutlets.

One of my favorite hearty breakfast dishes (that also serves for dinner some days!) is more or less the ingredient list you have. I tend to partially cook the spuds: baked or boiled depending on the type. Then in the skillet I saute garlic, onions and peppers, then toss in the potatoes. Let cook with minimal stirring so they get crusty, but stir enough so all sides get cooked. When most cooked add a diced tomato. At the very end I grate extra sharp cheddar over it and remove when it melts.

Just got through eating early dinner. I sauteed the onion and peppers. I also added two sliced plum tomatoes and a handful of sliced cherry tomatoes. I saved the beafsteaks for something else. I sliced the potatoes thin as instructed and cooked them through with the onions, pepper, and tomatoes. I snipped some fresh basil into the pictured. I added a bit of whole cream to the eggs, topped that with some Parmesan cheese and it was delicious.

I made BLT's on french bread for the big kid with butter instead of mayo with the leftover pasta.

Thanks all. It was a great dinner. Veggies straight from the garden are the best!

I have produce envy.