With one skillet and handful of ingredients, you can make the best breakfast or brunch recipe! This spicy and flavorful breakfast is made up naan bread, a creamy chipotle sauce, thinly sliced potatoes, melty cheddar cheese, fluffy scrambled eggs and a jalapeno and tomato pico de gallo. It will surely be a crowd pleaser if you want to share. But you might be wanting to enjoy this one skillet chipotle flatbread with potatoes and eggs all to yourself because it’s so good!
I got the inspiration for this potato flatbread recipe after my making my potato, pesto and goat cheese flatbread! I took the same idea of placing skillet fried sliced potatoes and layering them onto naan bread. But this time, I made the recipe into a spicy and savory breakfast. And just like my previous potato flatbread, this one did not disappoint!
Why we love this breakfast flatbread
Just as the title of this recipe says, this is a one skillet wonder! Everything from the potatoes, eggs to the flatbread can be done in the same skillet, saving you time on washing dishes later! More time to enjoy the food, less time standing at the kitchen sink!
The flatbread itself gets seasoned and toasty in the skillet. This brings the perfect texture as well as flavor to each bite! Just a little olive oil, salt and garlic powder go a long way in elevating the naan to the next level.
This breakfast and brunch recipe packs some protein to help keep you full longer. Half of this savory breakfast packs about 35 grams of protein to start your day off right.
The best part? This one skillet chipotle flatbread with potatoes and eggs is full of flavor! It is spicy and smokey from the chipotle sauce, while the eggs are fluffy. And the tomato and jalapeno pico on top adds a nice kick of flavor to each bite. You can make this meal more or less spicy depending on how many chipotles peppers you use, and how much jalapeno you add! Personalize the dish to your personal taste!
Tips and tricks when making this one skillet chipotle flatbread with potatoes and eggs
Before you slice those potatoes and whish the eggs, here are some tips and tricks for success!
- Make sure you slice your potatoes nice and thin. I use my mandoline slicer on the thinnest setting. This will allow your potatoes to cook all the way through in the skillet. If cut them too thick, you run the risk of getting burnt, underdone potatoes.
- Have the oil in the skillet hot before adding the potatoes! They should not take long to cook on each side if your skillet is ready to go! You also have to cook the potato slices in two batches to be sure you do not overcrowd the pan.
- You can make the chipotle sauce and tomato jalapeno pico in advance to save time! Just store it in the fridge until you are ready to assemble the flatbread.
- You will probably need to give your skillet a quick wipe down after you cook the eggs before you add the naan bread!
- Once you have assembled the flatbread, be sure to cover the skillet with lid. You want to achieve two things with this! Get the bottom of the naan bread a little toasty, but not burnt, while melting the cheddar cheese! Keep an eye on the bottom of the naan for this last step!
If you give this one skillet chipotle flatbread with potatoes and eggs a try, let me know your thoughts in the comments below! And tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking!
One Skillet Chipotle flatbread with potatoes and eggs
Ingredients
- 1 naan
- 2-3 red Potatoes
- 1/2 C. Cheddar Cheese
- 4 eggs
- 2 Tbsp. Milk
- 1 Tbsp. Butter
- 1 Tbsp. Olive oil divided
- Chipotle sauce Recipe below
- Homemade pico de gallo recipe below
Chipotle sauce:
- 1-2 chipotle in adobo sauce
- 1/2 C. Greek Yogurt
- 1 garlic clove
- 1/2 tsp. Cumin
- 1/2 lime juiced
- Salt to taste
Tomato and Jalapeño Pico de gallo:
- 1/2 C. Tomatoes diced
- 1/2 jalapeño finely diced
- 1/2 of a lime juiced
- 2 Tbsp. Onion finely chopped
- 1 garlic clove graded or finely chopped
- Salt to taste
- Cilantro finely chopped (optional)
Instructions
- To make the chipotle sauce, blend all ingredients together in a blender or food processor. Taste and adjust salt to personal taste. Add another chipotle pepper if you wish to make it spicier. Set aside or place in the fridge if making in advance.
- To make tomato and jalapeño pico de gallo, add the tomatoes, jalapeño, onion, and garlic to a small bowl. Squeeze lime juice and add a pinch of salt. Stir and set aside or refrigerate until ready to assemble the flatbread.
- When ready to cook the potatoes, heat 1/2 tablespoon of oil in a large skillet. Add sliced potatoes, making sure not to overcrowd the skillet, and cook until tender and a little crispy, about 4-5 minutes. Flip and brown the other side, cooking additional 4-5 minutes. Remove the potatoes from the skillet. Repeat as needed until all the potatoes have been cooked.
- Whisk the eggs and milk together. Place butter in the skillet over medium heat. Pour in the eggs. Stirring the eggs frequently, cook the eggs until just set. Remove the eggs from skillet. And tent eggs to keep them warm. Wipe out extra egg stuck onto the skillet.
- Add remaining 1/2 tablespoon of oil into the skillet. and heat over medium-low heat. Add in naan. Season with a little salt and garlic powder. Once the bottom is starting. Brown, flip over. Season with a pinch more of salt and garlic powder. Spread a generous layer of the chipotle sauce. Then layer potatoes, slightly overlapping them. Sprinkle on the cheddar cheese over the potatoes. Add the scrambled eggs. Cover and cook until brown and a little crispy on bottom and the cheddar cheese has melted. Remove from heat. Add pico and enjoy immediately!
