Torta – 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 – a Spanish Influenced Breakfast recipe. Whether you’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, it’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, it’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:
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Prepare Potatoes:
- Start by slicing the potatoes thinly.
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Saute Potatoes and Onions:
- In a deep 10″ frying pan, add olive oil along with the sliced potatoes, chopped garlic, and red or white chopped onions.
- Ensure there’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.
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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.
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Seasoning:
- Season the mixture with a bit of salt and plenty of freshly ground black pepper to taste.
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Cook the Torta:
- Heat a 10″ 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. You’ll know it’s done when a fork inserted comes out clean.
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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.
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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.
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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 400°F (200°C) oven to finish cooking.
Enjoy your delicious Torta – a Spanish Influenced Breakfast! 🍳🥔🍽️
