Breakfast Torta
Breakfast Torta
More than a decade ago I was visiting my friend Mariah in Santa Fe, New Mexico. She had recently clipped a recipe for an egg and potato dish, spiced with green chiles, and proudly served it to me. It was absolutely delicious, but I never got to see the recipe. Since that time I’ve been experimenting with the dish–playing with the addition of other ingredients, and tweaking the quantities–in a culinary evolution of Mariah’s original. The current version, which I love and serve for many a weekend breakfast, replaces the chiles with spinach and parboils the potatoes for the sake of efficiency. Enjoy!
5 medium potatoes, sliced thinly
12 eggs, beaten
2 large handfuls of fresh spinach, washed
1 yellow onion, chopped
1 cup cheddar cheese, grated
5 tbsp vegetable oil
Parboil potatoes. Sauté onion in 1 tbsp of oil in a large, oven-proof skillet. Add spinach and sauté until limp. Remove from skillet and set aside. Using the same hot skillet, add 4 tbsp of oil and brown the potatoes, arranging them to form a crust on the bottom of the pan. In a separate bowl, beat eggs and add the spinach and onion mixture and grated cheese. Pour over the potatoes and cover. Cook on medium heat until almost done. Place under the broiler to finish cooking the very top.
