Spanish Omelette or Spanish Tortilla

When I lived in Spain during the summers between my college years and then one more time again while I was receiving my Master’s Degree; in Spanish- I used to eat these Spanish omelettes or Spanish Tortillas every single day! The majority of the times that I lived there, it was with families and this seemed to be a staple in their diet. The mom, would make one for everyone to either snack on or have for breakfast and I always remember it left out on the counter top. The ingredients are pretty simple; usually just eggs, crispy potatoes, and maybe an onion. I personally love to eat them cold, but you can serve it warm too.

What I love about it now is that it is very convenient for meal prep, a healthy filling breakfast, quick dinner and you can (if you want) add in vegetables of choice. For this recipe below, I kept it very basic and to the original, but feel free to add in chopped veggies or any spices you like.

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You can also use a sweet potato instead of a russet one, but I would suggest using a Japanese yam or one that is a bit firmer like that of a russet. I have made it before using a sweet potato (orange in color) and it was a bit soggy, but still good!

Once you have cooked your sliced potato in a cast iron pan or non stick skillet until they are super crispy, you add in your eggs, spices and allow it to continue to cook until it becomes fluffy. Normally, I will let it continue to cook in the oven for the last 5-10 minutes because I haven’t mastered the art of flipping the omelet to ensure even cooking! It is really up to you! If you are planning to add in vegetables as well, make sure they are somewhat pre-cooked or add to the pan at the same time as the potatoes.

It makes a really great breakfast as is, or for lunch/dinner with a side salad. It lasts up to 4-5 days in the fridge!

Breakfast / Brunch
Yields: 8 slices
Prep time: 10 minutes
Cook time: 30 minutes
Total time: less than 40 minutes

Ingredients:
8 eggs
1 large russet potato (or Japanese Yam); sliced thinly
sea salt
pepper
1/2 diced white onion (optional)
optional: add in any spices of preference or measure to your liking.

Directions:

  1. Heat a non stick skillet or cast iron pan with 2-3 tbsp olive oil or coconut oil on medium high heat.

  2. Add in the sliced potato and cook until tender, crispy, and start to brown. Add in the chopped onion and cook until fragrant. This should take about 10 minutes or so.

  3. In a large bowl, beat the eggs with seasonings of choice

  4. Before adding the eggs into the pan, make sure the potatoes are evenly spread in the pan. Pour the eggs over the potatoes.

  5. Move the egg mixture and potatoes around every so often to ensure even cooking. Let it sit on top of the stove for about 5-8 minutes.

  6. You have TWO options here, you can either place the cast iron pan into the oven at 400 degrees and allow to finish cooking for 10 minutes OR remove the pan from the heat, carefully place a plate on top of the pan and flip the omelette, then gently slide the omelette back into the pan and allow to cook until completely cooked through.

  7. To remove, slide the omelette off the pan or cut straight from!

Serve warm or cold! Keep in fridge for up to 5 days.

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Easy Breakfast Egg Muffin Cups

A simple protein & veggie packed make ahead breakfast for the week in under 20 minutes. 

Each week I get hooked on a new breakfast and then overeat it until I get sick of it and move on to the next thing. Anyone else guilty of doing that? I get so addicted to one thing and can't stop! I always need something quick, pretty simple to make, healthy and filling. In order to save a little bit of time in the morning I like to plan a few meals ahead of time, especially breakfast and make a few bit batches on Sunday, whether it be chia puddings, oats, yogurt bowls, smoothies etc. This week was these simple egg muffin cups. They aren't anything new and you've all seen them floating around, but they are so addicting and kind of fun to make! Also, prep time is so minimal and you are set for the week with breakfast or a healthy protein filled snack. Each muffin cup can be filled with different ingredients and spices too so you won't be bored each morning when you grab one on your way out the door.

All you have to do is crack how many ever eggs in a bowl (egg whites work too) fill the bowl with your favorite veggies (meat if you're feeling that), any spices you want, grease a muffin tin with coconut oil and pop them in the oven for about 20 minutes. Done. How easy is that? 

Here is the basic recipe: 

Ingredients: 
(8 eggs filling 1/2 cup gave me 7 muffins)* it will depend on how you fill the muffins and how much filling you have (ie. veggies/meats etc)

8 organic eggs
2 handfuls chopped spinach
1 cup chopped zucchini
2 tbsp. diced onion
1/4 cup chopped basil leaves
1/4 cup chopped cherry tomatoes
few dashes of sea salt
few dashes of black pepper
dash of turmeric
2. tbsp. nutritional yeast
Coconut oil or spray for the muffin tins
 

Directions:

1. Pre-heat the oven to 350 degrees and generously spray your muffin tin with desired cooking spray. Set aside

2. Crack the eggs into a large mix bowl and mix. 

Side note here: You can either, quickly cook the zucchini and the onions over the stove top on medium heat in a sauce pan before placing them in the egg mixture or add them raw. They will cook a bit in the oven, personal preference. I didn't the first time and they were tender. IF you are adding meat (sausage, bacon etc) to the egg muffins, you will need to cook before!! 

3. Add the veggies and the spices to the egg mixture and mix until well incorporated. 

4. Distribute evenly into the muffin tins and bake for 20-25 minutes at 350 degrees. 

Let them cool before removing. Store them in the fridge and to re-heat place under the broiler for a few minutes or heat the oven to 400 degrees and place them in the oven for a few minutes until warm. 

I like to serve them with avocado, salsa or on top of toast.

Ideas!!!

Sweet potato apple chicken sausage egg muffins (sweet potatoes, apple chicken sausage, onions, eggs, peppers, spices)

Pizza egg muffins: cherry tomatoes, basil leaves, cheese of choice, spinach, sea salt, pepper, eggs.

Kale & Chive: kale leaves, ham, chives, cheese of choice, onions, red peppers, pepper, sea salt, eggs.

Traditional: bacon, cheese of choice, sea salt, pepper, eggs, onions, spinach.  

Enjoy xx