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Spanish Sunrise Torta: Savory Potato Breakfast Delight ๐ŸŒ…๐Ÿฅ”๐Ÿณ

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Torta โ€“ a Spanish Influenced Breakfast

Cook Time: 20 minutes | Prep Time: 20 minutes | Total Time: 40 minutes

Description: Dive into the flavors of Spain with this delightful Torta โ€“ a Spanish Influenced Breakfast recipe. Whether youโ€™re looking for a hearty breakfast or a quick meal any time of day, this dish is sure to satisfy. Created with love and care, itโ€™s a savory blend of potatoes, onions, garlic, eggs, and olive oil, offering a taste of European cuisine with a healthy twist. With just under an hour from start to finish, itโ€™s perfect for busy mornings or lazy weekends when you want something delicious without spending hours in the kitchen.

Recipe Category: One Dish Meal

Keywords: Breakfast, Potato, Vegetable, Spanish, European, Healthy, < 60 Mins

Aggregated Rating: 5 Stars

Review Count: 11

Nutritional Information (Per Serving):

  • Calories: 181.8
  • Fat Content: 3.9g
  • Saturated Fat Content: 1.3g
  • Cholesterol Content: 140mg
  • Sodium Content: 65mg
  • Carbohydrate Content: 29g
  • Fiber Content: 3.6g
  • Sugar Content: 1.7g
  • Protein Content: 8.1g

Ingredients:

  • 6 potatoes
  • 1/2 onion
  • 3 garlic cloves
  • 6 eggs
  • Olive oil
  • 2 tablespoons milk
  • Salt (to taste)
  • Fresh ground pepper (to taste)

Instructions:

  1. Prepare Potatoes:

    • Start by slicing the potatoes thinly.
  2. Saute Potatoes and Onions:

    • In a deep 10โ€ณ frying pan, add olive oil along with the sliced potatoes, chopped garlic, and red or white chopped onions.
    • Ensure thereโ€™s enough oil to cover the potatoes.
    • Saute the mixture uncovered until the potatoes are soft, being careful not to let them brown.
    • Once cooked, drain the excess oil. Save a couple of tablespoons and discard the rest.
  3. Prepare Egg Mixture:

    • While the potatoes are cooking, mix the eggs and milk in a bowl.
    • Once the potatoes are cooked and drained, add them to the egg and milk mixture.
    • Allow the mixture to sit for 10-15 minutes to let the flavors meld.
  4. Seasoning:

    • Season the mixture with a bit of salt and plenty of freshly ground black pepper to taste.
  5. Cook the Torta:

    • Heat a 10โ€ณ non-stick frying pan and add the reserved two tablespoons of olive oil.
    • Pour the potato and egg mixture into the pan and cook over low heat until the egg is set. Youโ€™ll know itโ€™s done when a fork inserted comes out clean.
  6. Flip the Torta:

    • To flip the torta, use the lid of a large pan. Place the lid over the frying pan, turn it over, and slide the torta (cooked side up) back onto the frying pan to finish cooking for a couple of minutes longer.
  7. Rest and Serve:

    • Once fully cooked, remove the torta from the heat and let it rest for 15 minutes before serving.
    • This dish can be served warm or at room temperature, making it versatile for any occasion.
    • For serving, you can cut it into pie-like slices or cubes if serving to a larger crowd.
  8. Alternative Cooking Method:

    • Instead of flipping the torta, you can also cook it on the stovetop until the egg is set on the bottom and then transfer the pan to a preheated 400ยฐF (200ยฐC) oven to finish cooking.

Enjoy your delicious Torta โ€“ a Spanish Influenced Breakfast! ๐Ÿณ๐Ÿฅ”๐Ÿฝ๏ธ

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