My recent obsession with potatoes continues and goes perfectly with my love for making brunch on the weekends. Last weekend I made Cocoa Strawberry Almond Pancakes, but this week I threw the sweet element aside and returned to my savory side. I originally made this recipe from a bare bones version I found in a European cookbook. I have since increased the ingredients and added salsa to my version, which is so yummy. I love eating this for days because the left overs keep beautifully in the fridge. Feel free to improvise with adding your own veggies and herbs to the potatoes and eggs, as this recipe welcomes variations.
6 Tbsp extra-virgin olive oil, divided
1 3/4 lb russet potatoes, thinly sliced or waffled
1 shallot, chopped
1/2 tsp garlic salt
1/2 tsp black pepper
6 large eggs
1 tsp chopped flat-leaf parsley
1 Tbsp red bell pepper, diced
3 Tbsp sharp cheddar cheese, finely shredded
1 roma tomato, diced
1 cup salsa, medium or hot spicy
Heat 5 Tbsp olive oil on medium heat in a frying pan. Add potatoes and cook, turning frequently for 10 minutes. Reduce heat if potatoes begin to stick to pan.
Add shallot, salt, and pepper, and continue to cook for 10 more minutes, until the vegetables are tender. Continue to turn frequently.
Meanwhile, beat the eggs in a large bowl with a pinch of salt and a pinch of pepper. Add parsley, bell pepper, cheese, and tomato. Transfer the potatoes and shallots into the eggs and mix gently. Leave to stand for 10 minutes.
Wipe out the frying pan with paper towels and heat 1 Tbsp olive oil over medium heat. Pour the eggs mixture in the pan and spread it out in an even layer.
Cover and reduce heat to low. Cook for 20 to 30 minutes, until the eggs are just set. Serve cut into 6 wedges with salsa on the side.
Serving size: 1/6 of recipe (11.4 ounces).
% Daily Value
Calories From Fat 176.62 48%
Total Fat 19.91g 31%
Saturated Fat 4.36g 22%