I have discovered a new wonderful way to use up more of our eggs from our faithful Girls. A friend told me about this delicious dish and it's origins. It is a Spanish dish found in variations over all of Spain. Beautiful in it's simplicity and delicious but the best thing about it is how easy it is to make.
Approx. 5-6 medium red skinned potatoes
1 large onion
3 Tbsps olive oil
1 Tbsp butter
7 large eggs (when I had pullet eggs I used 10)
bacon or ham (optional)
salt & pepper to taste
Preheat oven to 350 degrees F.
Lightly butter 9 inch pie plate.
Par boil potatoes, either peeled or with skins on and slip skins off after boiling. Peel skins and slice potatoes in 1/4 inch thick slices or desired size.
Dice onion. Heat olive oil and butter in large frying pan. Saute onion in pan until translucent. Add potatoes to fry pan and cook with onions just till onions start caramelizing and turning light golden brown. If adding bacon or ham, crumble crisp cooked bacon or diced ham into potato onion mixture now. Remove pan from heat. ( You can put potatoes right into pie plate and pour beaten eggs over them if you like but I prefer mixing together in bowl them putting in pie plate.)
In large bowl, beat eggs thoroughly. Season eggs with salt & pepper. Add potato mixture to eggs and toss to coat.
Pour mixture into pie plate and press potatoes down to eliminate big air holes. Bake for 30-40 minutes or until eggs are set and cooked through. Allow to stand for few minutes before serving.
A delicious dish for brunch, breakfast, lunch or main dish for dinner.