Potato, Egg And Whatever Tortilla Recipe

Name: Potato, Egg And Whatever Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups olive oil, don't worry when you are done, you will see you have almost the same amount left that can be used for another purpose; 1 onion, medium, halved through the root and thinly sliced in the same direction; 1/2 teaspoon salt, or to taste; 2 Yukon Gold potatoes, large (or small waxy potatoes if they've been hanging around), thinly sliced - the slicing disc of a food processor makes this easy work. If slices are thick, consider peelin…; 1 garlic clove, thinly sliced (or ramp or green garlic or scape); 1 handful greens, large (kale/chard/spinach/arugula/even limp romaine works), roughly chopped or 1 cup of leftover vegetables (asparagus works nicely but any kind) or 10 cherry tomatoes, halved - o…; 1 dried red chile de arbol, crumbled (or fresh jalepeno or hot red pepper); 8 whole eggs or if, like me, you like yolks better (or are into saving egg whites for the dogs), then 5 whole eggs plus 5 egg yolks; 1 teaspoon rosemary, finely chopped (or sage or thyme or parsley - whatever you have); 1 cup protein of any kind - or not (I have even used 2 quartered soft shell crabs) or 1/2 cup of grated cheese or not; Freshly ground pepper, to taste

Servings: persons

2 cups olive oil, don't worry when you are done, you will see you have almost the same amount left that can be used for another purpose
1 onion, medium, halved through the root and thinly sliced in the same direction
1/2 teaspoon salt, or to taste
2 Yukon Gold potatoes, large (or small waxy potatoes if they've been hanging around), thinly sliced - the slicing disc of a food processor makes this easy work. If slices are thick, consider peeling the potatoes. You should have roughly 2 to 3 cups
1 garlic clove, thinly sliced (or ramp or green garlic or scape)
1 handful greens, large (kale/chard/spinach/arugula/even limp romaine works), roughly chopped or 1 cup of leftover vegetables (asparagus works nicely but any kind) or 10 cherry tomatoes, halved - or several combinations of these - you get the picture
1 dried red chile de arbol, crumbled (or fresh jalepeno or hot red pepper)
8 whole eggs or if, like me, you like yolks better (or are into saving egg whites for the dogs), then 5 whole eggs plus 5 egg yolks
1 teaspoon rosemary, finely chopped (or sage or thyme or parsley - whatever you have)
1 cup protein of any kind - or not (I have even used 2 quartered soft shell crabs) or 1/2 cup of grated cheese or not
Freshly ground pepper, to taste

1
Preheat oven to 350 degrees. Heat olive oil in a 9 inch deep cast iron skillet that you can transfer to the oven eventually. Once hot, add onions and 1/4 tsp. salt, stirring to coat with oil. Saute onions until they are translucent, about 4 minutes.
2
Add potatoes to the onions and stir to coat. Saute potatoes until tender, about 8 minutes. Add garlic and saute two minutes longer, until fragrant.
3
Place strainer over a bowl and drain the excess oil from the potatoes and onions. Reserve 3 tbsps. of the olive oil and save the rest for another use.
4
In a large bowl, combine eggs with cooked potatoes and onions, rosemary, remaining salt, pepper to taste, hot red pepper, chopped greens and protein if using, and stir just to combine.
5
Put 3 tbsp. reserved olive oil back into skillet over medium-high heat. Once hot, pour the mixture into the skillet and smooth the top. Reduce heat to medium and cook until the eggs have set, about 8 minutes.
6
Transfer the skillet to the oven and cook approximately 10 to 12 minutes until the surface is firm to the touch. Remove from oven and let rest 5 minutes before slicing.

1552

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups olive oil, don't worry when you are done, you will see you have almost the same amount left that can be used for another purpose, 1 onion, medium, halved through the root and thinly sliced in the same direction, 1/2 teaspoon salt, or to taste, 2 Yukon Gold potatoes, large (or small waxy potatoes if they've been hanging around), thinly sliced - the slicing disc of a food processor makes this easy work. If slices are thick, consider peeling the potatoes. You should have roughly 2 to 3 cups, and more.

Yes, Potato, Egg And Whatever Tortilla falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Egg And Whatever Tortilla

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