It has been a minute since I posted a recipe because I have been 100% focusing on my practice, but I miss sharing my cooking style with you all!
All will be forgiven once you try this spanish tortilla. We have been eating this for breakfast these past couple weekends (and maybe a couple dinners because it's so easy to throw together). You could also make it ahead of time and reheat a slice or two for a quick and easy weekday breakfast.
I made something like this from a recipe several years ago and thought it was too complicated and never made it again, but I recently found myself craving it. Now that I'm older and wiser, I decided to try it again but do it my way--simple and easy, with minimal clean up.
My favorite way to cook this is to make some bacon in a cast iron skillet, and then re-use the bacon fat already in the pan. Such an easy and delicious breakfast!
Prep time: 15 minutes
Cook time: 45 minutes
Preheat oven to 350 degrees.
Heat the fat of choice in a cast iron or other oven-safe pan over medium-high heat. Add the potatoes and onions. Stir occasionally, until potatoes cook and onions become translucent (if you sliced your potatoes by hand or they are otherwise pretty thick, you might need to let them cook a little longer). You can add a few pinches of salt while these are cooking in the pan.
Remove from heat. If you wanted to add some extra spices to your potatoes at this point, you are welcome to do that. I would recommend Primal Palate's Meat and Potatoes spice blend, a seasoning salt blend (I used Trader Joe's), or even a couple sprinkles of paprika and garlic powder would be good. I've also made it without extra spices and it's still great.
Take a spatula or wooden spoon and make sure the potato and onion mixture is evenly spread throughout the pan and flattened down a bit.
Crack open your eggs. Add salt and pepper (about 1/2 tsp of each will do if you require measurements--depends on your preferences and how much pepper you like) and whisk. Pour the whisked egg mixture over the potato and onion mixture in the pan.
Place in the oven and bake for about 45 minutes, depending on your oven (maybe check in on it around 40 minutes). Let cool.
Take a spatula or knife, and stick it between the eggy crust and the edge of the pan to separate it.
I think traditionally this dish is supposed to be flipped over and served upside down on a platter. But we aren't fancy. We just cut it and serve it in slices like a pie straight from the pan.
It's really great served with some ketchup or hot sauce. Garnish with some fresh parsley if you prefer.
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