Breakfast Timpano Recipe

Flour Tortilla:

1. In a large bowl, combine the flour and salt. Add the olive oil, then mix well. The texture should look like coarse cornmeal.

2. Add the water and knead until the dough comes together in a ball. If it is too wet, add more flour.

3. Wrap the dough with plastic wrap or cover with a damp cloth. Let rest or chill for 10 minutes.

Sautéed Vegetables:

1. In a large skillet, heat the canola oil over medium heat. Add the onions and bell peppers, then season with salt and oregano.

2. Cook for about 10 minutes, until the vegetables are soft. Remove from the pan and set aside.

Home Fries:

1. In a large skillet, heat the canola oil over medium heat. Add the potatoes, and season with salt, pepper, and paprika.

2. Cook for about 5 minutes, until the outsides of the potatoes are slightly crispy. Set aside.

3. Preheat the oven to 425 degrees F. Grease a 10-inch diameter Dutch oven well with olive oil.

4. Transfer the dough to a lightly floured surface. Using a rolling pin, roll out the dough to about ⅛-inch thick and 2 times larger than the Dutch oven.

5. Transfer the rolled-out dough to the pot, pressing down around the edges so it forms to the inside of the pot and letting the excess hang over the sides.

6. Layer the home fries, bacon, cheese, spinach, breakfast sausages, sautéed vegetables, scrambled eggs, and cooked Italian sausages over the dough. Fold the overhanging dough over the top.

7. Bake for 40 minutes, or until the top is golden brown. Let cool for 30 minutes.

8. Invert the timpano onto a cutting board and let cool for 10 more minutes before slicing.

9. Serve warm, and enjoy!