Another one of my go-to stay at home meals is the Spanish Tortilla (or potato omelet). I love eating this with a piece of toast smeared with half of a really ripe tomato and sprinkled with a little salt. Having breakfast for dinner is one of my favorites! Check out the recipe below.
- 1/2c shredded frozen hashbrowns
- 1/4 of an onion, sliced thin(freeze what isn’t used whole to use later or make broth)
- 2 eggs
- nonstick cooking spray or 1 teaspoon olive oil
- salt and pepper
In a nonstick skillet, heat oil or spray generously with cooking spray to coat. Cook sliced onions on medium/low heat until softened, but not browning. Add hash brown potatoes and stir to mix with the onions. Spread in a layer on the bottom of the skillet and cook over medium heat until areas are crispy brown and the potato is get soft. Use a spatula (the pancake-turner-kind) to flip over the hash brown so the crispy part stays stuck together. Cook again until crispy.
In a separate bowl, beat eggs with a little salt an pepper until a little bubbly on the surface (use a fork or whisk). Once hash browns are a beautiful crispy layer, pour eggs over the top. The bottom will thicken and solidify and the top will be more gelatinous as it cooks; add a lid if you don’t like any runny in your eggs.
Here’s the fun part: you can get really creative (and maybe make a mess) and try to flip the eggs entirely over, or you can just fold the eggs in half and let the center cook/solidify itself.
Serve once the center of the omelet has reached your desired solid-ness. Enjoy!