A little bit of breakfast goes a long way when you wake up with that starving feeling in the pit of your stomach. This morning, I felt inspired to go beyond the standard scrambled eggs and sausage combo. Fresh berries, yogurt and granola parfait, cinnamon-raisin toast, smoked sausage, and the star, Spanish tortilla. This popular Spanish egg dish is basically a frittata but when flipped over onto a plate it looks like a tortilla. Earthy portobello mushrooms, baby red potatoes, and sweet onions help create this hearty breakfast delight. As you know if you keep up with my blog, I am all about recipe interpretation and freestyling but for this one to succeed the potatoes have to be sliced thin. If they are too thick they won't be cooked all the way through and completely ruin the whole Spanish frittata experience. Anyway, I thoroughly enjoyed this recipe and hopefully you will too.
Spanish Tortilla
(serves 2)
3 large eggs, beaten with 2 tb of water or milk
1/4 cup thinly sliced red potatoes
1/4 cup diced portobello
1/4 cup sliced sweet onion
olive oil for cooking
salt and pepper for seasoning
1. Heat olive oil in small skillet over medium high heat.
2. Next add the potatoes and cook for 2 minutes, stir frequently
3. Next add onions and mushrooms
4. Season with salt and pepper
5. When all the Ingredients have cooked down add the beaten eggs
6. Stir one time and cover and turn the heat down to low
7. Allow to cook for 12-15 minutes
8. When done, flip it onto a plate allowing the bottom to become the top, cut and serve.
Enjoy!
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