Dr. Ryan’s Stay at Home Dinner Challenge #3!

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.

Spanish Tortilla

Per person:

  • 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. peter_som_fashion_designer_nyc_home_kitchen_cooking_salmon_fillets_microgreen_salad_eye-swoon_athena_calderone_winnie_au_photography-5

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!

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