Brady Evans with her own twist on the classic Spanish mix of potatoes, eggs, and onions in delicious layers.
By Brady Evans

A Twitter friend came to the rescue on this one. I was up extra early due to the time change (6:45am) and my comrade was up extra early to her infant child. I was craving a breakfast and sent out an S.O.S. for a potato egg bake. She led me to her blog. And I found exactly what I was looking for there.

Eggs and potatoes are a delicious combination and while my husband was a little skeptical of the addition of sweet potatoes, he was pleasantly surprised. I served this as an easy breakfast because it is delicious warm or room temperature. It would also make a great side dish for dinner.

Tortilla Espanola

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Author: HipCooks
Total Time: 35 minutes
Yield: 6 1x

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Description

Potatoes, eggs, and onions in delicious layers

Ingredients

Scale

7 Red Bliss potatoes
2 small sweet potatoes
1 sweet yellow onion, thinly-sliced
1/4-cup (100 mL) olive oil
6 eggs, beaten
2 –4 Tbs. parsley, chopped
kosher salt
1/2 lemon

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Instructions

Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat.
Add onions and fry until tender and slightly browned.
Meanwhile bring a pot of water to boil and place cleaned potatoes in a steamer basket.
Steam potatoes 10 minutes then dunk in cold water to stop the cooking process.
Slice potatoes thinly.
Beat eggs with parsley, salt, and lemon.
Add potato slices to frying pan with onion, making sure potatoes lay flat.
Pour beaten eggs over top.
Cook 20-25 minutes or until eggs are set.
Let cool before slicing and serving.

Prep Time: 15 mins
Cook Time: 20 mins