6 Hearty Breakfast And Brunch Recipes For Your Tummy

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Tortilla Espanola (3 of 6)

 Tortilla Espanola

Tortilla Espanola(3 of 6)

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Tortilla Espanola can be served both hot and cold without compromising on the exotic flavors. The Spanish omelet is known for its fluffy layers that not only give it a great texture but delicious flavors too. Follow the recipe to prepare a perfect one to serve for breakfast or brunch.

Ingredients

  • Potatoes (scrubbed and patted dry, do not peel), 3 lbs cut into round ½” thick slices
  • 3 Medium-sized yellow onions
  • 12 large-sized eggs
  • Kosher salt, 1 tbsp
  • Freshly ground black pepper, 1 tsp
  • Smoked Spanish paprika, 1 tsp

Preparation

  1. Fill a large pot with water and add salt. Add potato slices and place it over med-high heat and bring to a boil. Cook until potatoes are extremely tender.
  2. Meanwhile, cut onions into thin half-moon shape. In a large bowl, whisk eggs with salt, black pepper and paprika. Set aside.
  3. Heat olive oil in a large nonstick skillet. Stir in onions and sauté for 2 minutes until tender. Remove and add onions to the egg mixture along with drained potato slices. Combine well.
  4. Add more oil to the same skillet and heat. Pour in the potato-egg mixture using a spatula to evenly distribute the contents. Cover the lid and cook for 20 minutes or until eggs are set.
  5. Slide the skillet in a preheated broiler and broil for 10 minutes to finish the cooking completely. Cook until well done. Remove and flip on a large platter. Feel free to add spinach, garlic, kale, cooked chorizo to enhance the flavors and texture.
  6. Serve and enjoy!