This easy tortilla (Spanish frittata) from Kay Chun gets a nice flavor from a bit of pimentón (smoked paprika) stirred into the eggs before baking. Slideshow: More Brussels Sprout Recipes
Preheat the oven to 375°. In a large ovenproof nonstick skillet, heat the olive oil. Add the brussels sprouts, potato and onion and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the vegetables are golden and tender, about 10 minutes. Stir in the eggs and pimentón and transfer to the oven. Bake for 10 minutes or until set. Garnish with scallions and serve with hot sauce.