DISCLOSURE: This is a compensated campaign in collaboration with the American Egg Board and #WeAllGrow Latina Network
Ahead of Our Time
In honor of World Egg Day on October 14th, I feel like I’d like to add my Cuban 2 cents to the conversation and share a favorite recipe using perfect and versatile eggs.
I have to begin with a full confession: I love eggs in any form. My husband can attest to that. I’m a big fan of breakfast for dinner. I think it’s maybe a childhood thing.
When I was a kid, when we were running low on groceries before the weekly shopping, we were often served a fried egg over white rice for dinner. We didn’t think twice about it and frankly we looked forward to the Huevo Frito Friday Night.
I know this was true in many other Cuban households, too.
When my mom made Picadillo, she’d often top that with a fried egg with a delicious runny yolk, which is so trendy right now. I guess we Cubans were totally ahead of our time.
My mom probably couldn’t have told you that eggs are a protein powerhouse, with one large egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories. But she did know that as one of the least expensive sources of protein, eggs were an absolute staple of our family meals.
Frankly, I don’t think she gave this too much thought. She just looked in the cupboards and pulled out the basics with which to feed our large family. Eggs were always plentiful in our refrigerator.
On those it’s-almost-time-to-get-to-the-grocery-store nights, she would sometimes whip up a beautiful Tortilla Española. A Spanish (as in, originally from Spain) Tortilla is an egg and potato based dish. Served either hot or cold, it was also a staple of our Friday Night Eggfests. I’d like to share that recipe with you today.
Wait. Is that a trendy thing, too? Like I said, ahead of our time.
I deviate from the classic Spanish Tortilla by adding Serrano Ham, Parmesan cheese and fresh Italian Parsley for texture and taste.
Spanish Tortilla (Tortilla Española)
INGREDIENTS
- 1/2 cup olive oil
- 8 large eggs, lightly beaten 3 oz. olive oil, divided
- 6 large Yukon Gold potatoes – thin sliced or diced
- 1 medium yellow onion, thin sliced or diced
- 1/2 teaspoon kosher salt
- black pepper to taste
- 3 oz. Serrano ham – diced
- 3 tbs. Parmesan cheese (optional)
- 3 Tbsp. Fresh Italian parsley
DIRECTIONS
1) Crack the eggs into large mixing bowl, beat lightly with fork and set aside.
2) Heat 1/2 cup olive oil in cast iron skillet over medium-high heat, until oil begins to shimmer, about 2 minutes.
3) Add potatoes. Drizzle with a bit more olive oil. Cover and cook and until tender, about 8 minutes.
4) Add salt and onion. Stir and make sure onions have an even coat of oil. Add the ham and Parmesan cheese, and slightly season with pepper.
5) Cover again and cook for about 10 more minutes, or until potatoes are done.
6) Remove from heat.
7) Using a slotted spoon, remove potatoes and onions. Pour out remaining oil.
8) Wipe out skillet to remove extra bits clinging to surface.
9) Add a little bit more oil to skillet.
10) Reheat potatoes and onions.
11) Pour in the eggs.
12) Shake once or twice to ensure mix is evenly distributed. Cook on low heat until edges begin to brown and eggs become firm. Be patient!
13) Run sharp knife around the side of skillet to release tortilla from skillet.
14) Cover skillet with plate and flip contents onto plate. Don’t over-think this. Just do it!
15) Slide tortilla back onto skillet and cook until done, about two minutes.
16) Remove from heat.
17) Sprinkle with fresh parsley.
Serve hot or cold. Makes 6 servings.
DISCLOSURE: This is a compensated campaign in collaboration with the National Egg Board and #WeAllGrow Latina Network
Ahead of Our Time
In honor of World Egg Day on October 14th, I feel like I’d like to add my Cuban 2 cents to the conversation and share a favorite recipe using perfect and versatile eggs.
I have to begin with a full confession: I love eggs in any form. My husband can attest to that. I’m a big fan of breakfast for dinner. I think it’s maybe a childhood thing.
When I was a kid, when we were running low on groceries before the weekly shopping, we were often served a fried egg over white rice for dinner. We didn’t think twice about it and frankly we looked forward to the Huevo Frito Friday Night.
I know this was true in many other Cuban households, too.
When my mom made picadillo, she’d often top that with a fried egg with a delicious runny yolk, which is so trendy right now. I guess we Cubans were totally ahead of our time.
My mom probably couldn’t have told you that eggs are a protein powerhouse, with one large egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories. But she did know that as one of the least expensive sources of protein, eggs were an absolute staple of our family meals.
Frankly, I don’t think she gave this too much thought. She just looked in the cupboards and pulled out the basics with which to feed our large family.
On those it’s-almost-time-to-get-to-the-grocery-store nights, she would sometimes whip up a beautiful Tortilla Española. A Spanish (as in, originally from Spain) Tortilla is an egg and potato based dish. Served either hot or cold, it was also a staple of our Friday Night Eggfests. I’d like to share that recipe with you today.
Wait. Is that a trendy thing, too? Like I said, ahead of our time.
Spanish Tortilla (Tortilla Española)
- INGREDIENTS
- 1/2 cup olive oil
- 8 large eggs, lightly beaten 3 oz. olive oil, divided
- 6 large Yukon Gold potatoes – thin sliced or diced
- 1 medium yellow onion, thin sliced or diced
- 1/2 teaspoon kosher salt
- black pepper to taste
- 3 oz. Serrano ham – diced
- 3 tbs. Parmesan cheese (optional)
- 3 Tbsp. Fresh Italian parsley
Directions
1) Crack the eggs into large mixing bowl, beat lightly with fork and set aside.
2) Heat 1/2 cup olive oil in cast iron skillet over medium-high heat, until oil begins to shimmer, about 2 minutes.
3) Add potatoes. Drizzle with a bit more olive oil. Cover and cook and until tender, about 8 minutes.
4) Add salt and onion. Stir and make sure onions have an even coat of oil. Add the ham and Parmesan cheese, and slightly season with pepper.
5) Cover again and cook for about 10 more minutes, or until potatoes are done.
6) Remove from heat.
7) Using a slotted spoon, remove potatoes and onions. Pour out remaining oil.
8) Wipe out skillet to remove extra bits clinging to surface.
9) Add a little bit more oil to skillet.
10) Reheat potatoes and onions.
11) Pour in the eggs.
12) Shake once or twice to ensure mix is evenly distributed. Cook on low heat until edges begin to brown and eggs become firm. Be patient!
13) Run sharp knife around the side of skillet to release tortilla from skillet.
14) Cover skillet with plate and flip contents onto plate. Don’t over-think this. Just do it!
15) Slide tortilla back onto skillet and cook until done, about two minutes.
16) Remove from heat.
17) Sprinkle with fresh parsley.
Serve hot or cold. Makes 6 servings.
Please visit The Incredible Edible Egg for more recipes and (to my everlasting delight) lots of Kevin Bacon. Because Bacon and Eggs. *stands and applauds*
This is a sponsored conversation written by me on behalf of the American Egg Board . The opinions and text are all mine.
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