Breakfast Tortilla

My son Harrison is in his second year of college. He has just moved into his very first apartment. My book Table For One was written for this day. The book not only features recipes for one person to make and enjoy, it also has guides to shopping, setting up a kitchen and even a section on “Date Night” – all dishes that can be made mainly in advance. When Harrison took his copy with him I had no idea if he would ever use it. He does cook a little, but I didn’t know if he was going to try to discover the need and knowledge of cooking on his own, or if he would actually pay attention to dear old dad.

That is, until 2 weeks ago when he called to say that he was baking bread from my cookbook. That was great news, but could also be a one off. Kids have a lot of energy for new things at age 19, but sticking to them is a whole other kettle of fish. So when he called this week to say that he was baking more bread, I knew I had succeeded. I was certain the recipe worked, but I didn’t know if a kid would be able to have enough success the first time to keep him coming back. Harrison doesn’t even have a mixer so he had to kneed the dough by hand. The result must have pleased enough of the senses (and the gf) to desire a repeat. I am a proud father and a happy author. If you have a college age child entering the apartment life for the first time, I unapologetically recommend my book. It works!

This is a Spanish Tortilla with all of the ingredients of a classic breakfast. My wife is not a huge fan of eggs, but this is so bursting with flavor that the eggs are just a side show. She had seconds.

Ingredients

  • 3 Pieces Good Smoked Bacon
  • 4 Eggs
  • 4-5 Small Golden Potatoes
  • 1 Red Onion, thinly sliced
  • 2 Tablespoons Butter
  • 1 Teaspoon Fresh Rosemary, finely chopped
  • 1/4 Cup Parmesan Cheese, grated
  • 2-3 Small, Fresh Tomatoes
  • Salt and Pepper

Tools

  • Large Non Stick Sauté Pan
  • Mixing Bowl
  • Whisk
  • 1 Small Pot
  • 2 Large Plates
  • Chef’s Knife
  • Grater
  1. Heat the pan and cook the bacon, turning often to not burn. Cook until crispy. Make extra if you have family that loves bacon like I do.
  2. Fill a small pot 1/2 full of water, salt and put on high heat.
  3. Remove bacon to paper towel covered plate.
  4. Pour off bacon fat and return 1 tablespoon to pan.
  5. Add two tablespoons butter and melt over medium heat.
  6. Add onions as soon as the butter is melted.
  7. Add potatoes to water and boil for 15 minutes, until just starting to soften.
  8. Continue moving the onions so they brown and caramelize, but do not burn.
  9. Remove the potatoes from water and let cool.
  10. Whisk the eggs together with most of the cheese and a little pepper.
  11. Slice the potatoes into 1/8 inch coins.
  12. Once the onions are cooked add the potatoes in one layer and salt and pepper.
  13. Pour egg mixture into the pan and sprinkle with rosemary.
  14. Chop the bacon and sprinkle over.
  15. Cook the whole thing for 3-4 minutes over medium high heat. The edges should just start to brown and the eggs should just start to congeal.
  16. Slip the whole thing onto a large plate.
  17. Cover with second plate and flip.
  18. Return to pan for another two minutes.
  19. Wipe plates clean and repeat the slip and flip. Serve on the second plate that you just flipped it back upon.
  20. Cut tomatoes into several small pieces and arrange on top.
  21. Garnish with a little more rosemary and some grated parmesan.

 

 

 

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