tortilla espanola

I first ran into a tortilla espanola only a few months ago at Toro, and I knew right away I had to try to make it on my own! An easy, crowd-pleasing dish, this would make a perfect entertaining brunch dish. I apologize in advance for the lack of pictures, but when you're making it you'll realize how quick it is and the fact that you don't have time to do anything else!

Ingredients (makes one large enough for 4-6 brunch servings):
6 medium potatoes, sliced thinly with a mandoline to about 1/8" thickness
1 onion, diced
6 eggs
olive oil
salt

Directions:
1. Add the sliced potatoes to a large nonstick pan. Almost cover the potatoes with olive oil (yes, you will be using a lot of olive oil).

2. Cover and cook over medium heat for 10 minutes, until potatoes are tender.

3. Meanwhile, cook onions in some olive olive in a smaller pan until soft and translucent, about 7 minutes.

4. When the timers are done, strain and wipe off as much oil as possible from both the potatoes & the onions, you can reserve the olive oil for the next step rather than using even more.

5. Add 1 tbs of olive oil back into the large nonstick pan and heat over medium heat. While the oil is heating, crack and whisk the eggs in a large bowl. Add in the potato & onion mixture and top with a sprinkling of salt. Mix thoroughly.

6. Add egg, potato, and onion mixture to the warmed pan. Lower heat to medium-low and cook for 5 minutes, until browned and crisped.

7. Place a large plate or a cutting board over the pan and flip before returning it to the pan. Continue to cook for an additional 5 minutes to crisp the other side.

8. Remove from heat, slide it out of the pan, and let it cool for about 4 minutes before slicing into portions for serving.
 

 

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homemade crepes

Crepes are the skinny light fluffy cousins of pancakes. Chock-full of goodies like nutella, bananas, strawberries, cinnamon-sugar, syrup, and everything a bit naughty, crepes can start your weekend day off on the right foot. You could always play it the healthy way and swap some of the (delicious) sugary-fillings for eggs, shredded chicken, steak, ham, grilled or roasted veggies, to have a brunch or even a dinner meal instead. Using only ingredients I bet you have on hand, these little puppies are whipped up within 10 minutes. 

Ingredients (for about 6 crepes):
2 tbs butter, melted
1 cup flour
1/4 tsp salt
1 cup nonfat milk
1 egg 
Optional mix-ins of choice (I used one banana, cinnamon-sugar & syrup)

Directions:
1. Mix flour with salt in a small bowl and set aside.
 

2.  Melt butter and place in a large bowl.

 

3. Add milk & egg to butter and whisk.

 

4. Add dry ingredients to wet and stir to mix until all clumps are gone.
 

 

5. Heat a nonstick skillet over medium heat. Pour about 1/3 cup of batter into a large nonstick skillet, pick up the skillet and let batter drip to cover the entire pan in a thin layer. Return to heat and let cook for about 2 minutes, until the wet-looking inner bit gets smaller and the crepe begins to cook through.

 

6. Carefully flip when the sides begin harder, cook for another minute, until bits of brown show on the underside.
 

7. Remove from pan and add fillings/toppings immediately. Serve warm.
 

 

 

 

 

 

 

Super versatile & impressive, whip these bad boys up on a weekend morning and you've found yourself a perfect brunch recipe for your arsenal.

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breakfast wrap

Welcome to the weekend! Make this tomorrow morning to get over Valentine's day, to make up for Valentine's day, or to continue Valentine's day, up to you! As with most of my favorite recipes, this is tasty, moderately healthy, and done within 10 minutes. To make healthier, substitute mayo and ketchup with salsa or the cheese with queso. Mmmmm.

Ingredients (for 1 wrap):
2 tbs olive oil, divided
1 small potato, cubed
salt & pepper
1 eggs
1/4 cup low-fat milk
1/4 cup shredded cheese of choice (cheddar or a mix)
1 tortilla
1 tsp mayo
1 tsp ketchup

Directions:
1. In a cast iron skillet over medium-high heat, add 1 tbs olive oil, potato, and a sprinkling of salt & pepper. Push potato down so there is one flat coating of potato over the bottom of the skillet.
 

2. Stir to evenly cook until brown, about 5 minutes depending on size of cubes.
 

3. Meanwhile heat remaining 1 tbs olive oil in a large nonstick skillet over medium heat. Whisk egg & milk, add to heated skillet. Sprinkle with a pinch of pepper.

4. Once egg begins to bubble add shredded cheese.
 

5. Fold sides up one by one, enveloping cheese in the center. Cook for 2 minutes & flip.
 

 

6. Optional brief toasting of the tortilla.
 

7. Once components are ready, lightly coat tortilla in mayo, then ketchup, topped with egg & potato bits.
 

8. Wrap it up into a burrito or a taco-like form & enjoy the ooey-gooey golden cheesy inside of the egg all wrapped up with the crispy potatoes. As I said...mmmmm.
 

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brunch souffle

For an easy peasy brunch meal, you can whip up a brunch souffle in as little as 40 minutes...with absolutely no effort whatsoever. Wake up, put the ingredients together, pop in the oven and wander about making coffee, entertaining, squeezing juice, watching tv, whatever you want really, until your golden goodness is ready to be enjoyed!

Ingredients (for 4 servings):
1 hunk of bread (I used about 1/3 of a loaf)
5 eggs
2/3 cup nonfat milk
1/3 cup shredded cheese of choice
salt & pepper
other add-ins of choice: mushrooms, peppers, broccoli, spinach bacon, potatoes

Directions:
1. Preheat the oven to 350F. Lightly grease a pie pan. Loosely rip up bread (I used pepperjack to add a bit more of a kick) to cover the bottom. 
  

 

2. Whisk eggs, milk, salt & pepper.
 

3. Pour egg mixture (along with any add-ins) over bread, sprinkle with cheese.
 

4. Pop in preheated oven for 35 minutes, until puffed up and crisped brown on top.
 

 

 

Easy enough to whip up on a super lazy weekend morning for yourself or for everyone to share!

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turkey sausage patties

My favorite ground meat is definitely turkey: a lean, mean, flavor-melding machine. Ground turkey is a great heart-healthy substitute for any recipe that calls for ground beef really. As long as turkey is spiced correctly, you could trick any beef lover into thinking any chili or even this sausage is nice 'n beefy.

Ingredients (adapted from this for 8 patties):
2 tsp fennel seeds
1 tsp hot chili flakes
1 tsp cayenne pepper
1 tsp herbs de provence
1 tsp salt
1 tsp black pepper
1 lb ground turkey
4 tsp maple syrup
2 tbs olive oil

Directions:
1. Crush & combine all herbs and spices in a medium-sized bowl. 
  

2. Mix in the turkey & maple syrup until evenly combined.
 

3. Heat olive oil over med-high heat in a nonstick skillet. Form multiple patties and push down to make thin. Cook on one side for 2 minutes and then flip.
 

4. Cook for another 4 minutes.
 

5. Place patties on tin foiled-baking sheet and keep warm in preheated oven of 325F while you make egg sandwiches or the remainder of the meal.
 

 

6. Once finished completing the remainder of the dish (I made an egg & cheddar sandwich drizzled in more syrup), add delicious sausage and enjoy!
 

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brunch hash

As you may already know, brunch is my favorite meal: it is saved for the end of the week and can be spread throughout many hours (and it has multiple signature cocktails reserved for this specific meal)...perfection. This recipe for brunch hash is a combination of whatever leftover vegetables you may have in your pantry from earlier in the week. It is a combination of all of your favorite brunch foods put together in tiny bites to ensure a full-taste in one fork-full. 

 

Ingredients (for 1 serving):

2 eggs

1 small potato

1/2 medium red onion

Handful of herbs (I used chives and thyme)

1 pinch of shredded cheese

*Feel free to add bacon, ham, mushrooms, or any other tasty bit you'd like!*

 

Directions:

1. Heat skillet over medium heat. Cube potato into small fork-able bits and dice onion. Add potato and onion to skillet in an even layer on the bottom of the skillet. Salt and pepper.

 2. After about 4 minutes, begin to stir in order to evenly brown. Once browned and crispy, add half of the chopped herbs of choice in order to meld the basic flavors.

3. Once herbs begin to wilt and cling to the potatoes and onions, add the eggs. Cook until no longer runny. Add pinch of cheese and remainder of herbs. I like to break up my egg into little bits, to give all of the components an equal opportunity to be tasted in one forkful!

 

4. Serve and enjoy!

 

 This is a great recipe for a large group, since it can be easily multiplied & customized, and takes under 15 minutes to make!

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