My town is well known for its love of brunch so it probably runs in my blood at this point. And while I love brunch out, I enjoy cooking even more so we have been making brunch at home. I wanted to expand my horizons beyond the basic scrambled eggs or omelets so I decided to be adventurous and try a torta.
Tortas are similar to frittatas in that they are basically large egg pies but tortas are 1) Spanish in origin and 2) usually have potatoes in them. This means your hash browns are basically cooked into your eggs, people. Win. I added a jar of roasted red peppers that had been kicking around the pantry for too long, as well as some pepperoni from a failed pizza experiment (it happen to the best of us- good thing even failed pizza is still delicious!). These ingredients combined with the cheese, egg, and potato- happy brunch flavor explosion! Bonus- they’re an incredibly easy, one-pan dish. Which leaves more time for mimosas.
3 Yukon gold potatoes, chopped into 1/4 inch slices
1/2 an onion, chopped
1/4 cup olive oil
8 eggs
1/2 cup shredded mozzarella cheese
12 oz. jar roasted red peppers, drained and chopped
1/4 cup pepperoni, chopped
In a medium non-stick skillet heat olive oil over medium-high heat. Add potatoes and cook, stirring frequently, until tender, about 15 minutes.
Add onion to the potatoes and continue to cook until the onions are translucent, about 8 more minutes.
While the onions are cooking, mix together the remaining ingredients in a bowl.
Arrange the potato and onion mixture evenly around the pan. Pour the egg mixture into the pan and spread to coat evenly. You may have to jigger the potatoes around to ensure the eggs cover them evenly.
Reduce the heat to medium, cook the torta until almost set (it will still be raw on top), 25-30 minutes.
Invert the torta onto a large plate and slide the uncooked side back into the skillet.
Cook about five minutes more until that side is cooked through.
Cut into wedges and serve immediately. Enjoy!
