Prep 10 mins
Cook 15 mins
I learned this from a dear friend from Madrid. It is a fantastic breakfast omelet or frittata. I sometimes roll this up in a tortilla or Lavash with low fat sour cream and salsa- you can add beans or rice and have a yummy breakfast burrito!
- 4 eggs (scrambled with a dash of milk to keep form burning)
- 3⁄4 cup potato (already cooked with skin on)
- 3⁄4 cup onion (chopped)
- 2 tablespoons olive oil
- 1⁄2 cup cheddar cheese
- Pre-cook the potato. Microwave potato for 7-10 minutes.
- Saute chopped onion in olive oil over low to med low heat. Cook until onion has caramelized (apx 10 min). Watch and stir frequently.
- Add chopped (cooked) potato to caramelized onion. Saute another 10 minute until potato is golden. Scramble eggs for 1-2 min with dash of milk.
- Lower heat then sprinkle cheese over onion and potato stir and add egg mixture- lower heat again (cooking eggs slowly will make them fluffy) stir Continually to keep form burning. Sometimes I will remove pan form heat before I put my egg mixture in, then put it back after it cools down.
- Cook for another 1 or 2 minutes until eggs are no longer runny.
Ehhh, was bland and not traditional. The authentic version does not include cheddar as an ingredient. Also, you are supposed to season this with salt & pepper. When DH and I go to NYC area for business, we go to this place in NJ called Don Pepe and they serve this in their lounge as "tortilla" fritata and it's incredible. I suggest seeing if their recipe is online.
We thought this was real good but definitely needed the salsa on top. Otherwise, it is kind of bland. I cooked the potato a minute less than the microwave said because I didn't want it as soft as a baked potato. I may add a pepper next time for some more flavor.