Instructions

01
Preheat your oven to 425 F.
02
Toss 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.
03
In 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.
Herb says
Low and slow caramelization unlocks sweetness and umami from those humble onions. No shortcuts, please.
04
Add 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.
05
In a large bowl, whisk 6 eggs, milk, smoked paprika, 1/2 teaspoon salt, and black pepper until smooth.
06
Gently fold the onion-potato mixture and roasted tomatoes into the eggs. Let stand 3 minutes.
Herb says
Resting helps meld flavors and ensures the eggs coat every nook and cranny.
07
Wipe 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.
08
Transfer skillet to the oven and bake until the tortilla is puffed and just set in the center, 8 to 10 minutes.
09
Let the tortilla rest for 5 minutes, then invert onto a plate.
Herb says
Resting prevents runny centers and gives you clean slices. Plus, it builds anticipation.
10
Meanwhile, 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.
11
Slice the tortilla into wedges, top each with a sunny side up egg, and sprinkle with chopped parsley before serving.

HERB

Eggs-istential Crisis

Ingredients

Instructions