Eggs-istential Crisis
Spanish-Style Onion and Tomato Tortilla Topped with Sunny Side Up Eggs
45 minutes
Serves 4
BreakfastSpanish
Herb's take
Take a classic Spanish tortilla, give it a breakfast twist, and you get this layered marvel. You’ll learn how caramelized onions, oven-roasted tomatoes, and a sunny side egg finale unite for a dish that’s crispy, creamy, and unapologetically hearty.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425 F.
- 02Toss tomato slices with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Arrange on a parchment-lined baking sheet and roast until slightly shriveled, about 18 minutes. Set aside.
- 03In a large nonstick or cast-iron skillet (10 to 12 inch), heat 3 tablespoons olive oil over medium-low. Add sliced onions and 1/2 teaspoon salt, cooking slowly until deeply golden and jammy, about 15 minutes. Stir in garlic and cook 1 minute more.
- 04Add potato slices to the onions, toss to coat in the oil, then cover and cook over medium for 10 minutes, stirring once or twice until nearly tender.
- 05In a large bowl, whisk 6 eggs, milk, smoked paprika, 1/2 teaspoon salt, and black pepper until smooth.
- 06Gently fold the onion-potato mixture and roasted tomatoes into the eggs. Let stand 3 minutes.
- 07Wipe out the skillet, add 1 tablespoon olive oil, and heat over medium. Pour in the egg mixture and cook undisturbed for 3 minutes until the edges are set.
- 08Transfer skillet to the oven and bake until the tortilla is puffed and just set in the center, 8 to 10 minutes.
- 09Let the tortilla rest for 5 minutes, then invert onto a plate.
- 10Meanwhile, heat a nonstick pan over medium. Crack remaining 2 eggs into the pan and cook sunny side up until whites are set, about 3 minutes.
- 11Slice the tortilla into wedges, top each with a sunny side up egg, and sprinkle with chopped parsley before serving.
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