My brother and his girlfriend are coming to visit today! I’m so excited. I’ve cleaned the apartment, bought lots of junk food, and now I just have to wait! It’s always so hard to get through the day when you have something you’re really looking forward to – it seems like the hours just crawl by. I am itching to show them around the city, take them to my favorite restaurants, and show them what it’s like to live here. My brother has visited me here before, but that’s back when I was living in my old apartment, which was a disaster compared to my gorgeous new place in Brooklyn. It’s a perfect place for visitors, because we’re just steps from the subway, as opposed to my old place, which was a 15 minute walk just to get to the subway, and another 40 minutes into the city. Kramer has been in Washington, D.C. all week for work, so I’ve had plenty of time to sit around and think about all of the things we’re going to do. He gets back tomorrow, and our first order of business, of course, is to see Harry Potter and The Deathly Hallows Part 2 – I hope that you all bought your tickets, too!
I made this Tortilla Española for breakfast one Saturday morning that Kramer and I were able to sleep in and take it easy. Kramer was honestly really skeptical at first – he hates baked eggs! I promised him that this would be delicious, though, and he allowed himself to trust me. Really, though, what could be bad about bacon, shallots, potatoes, and eggs? Sure enough, he loved it, and I’m sort of embarrassed to say that while this recipe definitely serves four people, Kramer and I ate almost the whole thing ourselves over the course of the morning and into the afternoon – it was just too good. A Tortilla Española is simply a thick omelet that is traditionally made with only potatoes, but I wanted to add some different flavors and textures, hence the shallots and bacon. All of the savory ingredients are just the thing to perk you up in the morning after a long night, but to be frank, I would eat this for dinner, too. It’s hearty, but not too heavy, and it’s a one-pan dish that is too easy not to make.
Start by heating a splash of olive oil in your pan and cooking your bacon over medium-high heat, until crispy.
Remove with a slotted spatula and set on some paper towel to drain off some of the grease.
Thinly slice your shallots (or onion).
Add them to the pan and let them cook in the leftover bacon fat, until caramelized. Remove from the pan and set aside.
Thinly slice your potatoes.
Heat a bit more olive oil in the pan and add the potatoes.
Cook until golden and softened, in batches, if necessary.
Lay the potatoes in a pretty layer, followed by the onions and bacon. Sprinkle with salt and pepper.
Pour your eggs over the top of everything, and cook over medium heat for 5 minutes, to set the bottom of the eggs. Lift up the potatoes around the edges and in the middle of the pan so that the eggs cook more evenly.
Place the eggs in a 400 degrees F oven for 5-8 minutes, until the top is set. Remove from the oven and allow to sit for a few minutes, to finish setting, then slice and serve.
- 8 slices thick cut bacon, diced
- 2 shallots, thinly sliced
- 2-3 small potatoes, washed and thinly sliced
- ¼ cup olive oil (plus more as needed)
- salt and pepper, to taste
- 8 eggs, beaten
- Dice your bacon into small pieces. Heat a teaspoon or two of olive oil in a large skillet over medium-high heat, and add in the diced bacon. Cook until the fat is rendered and the bacon is crispy, about 6-8 minutes. Remove the bacon from the skillet with a slotted spatula and place on a plate lined with paper towels. Set aside.
- Add the thinly sliced shallots to the skillet so that they cook in the bacon fat. Cook over medium heat for 8-10 minutes, until almost caramelized. When ready, remove from the pan and set aside on a separate plate (you can just add it to the plate with the bacon). Pour your ¼ cup of olive oil in your skillet, and add in your thinly sliced potatoes. Turn the heat up to high and cook the potatoes, in batches if needed, until golden and tender on each side. Be careful that they don't burn to the bottom.
- Reduce the heat to medium-low and arrange the potatoes in a single layer in the skillet. Add a bit more olive oil before doing so, if necessary, sot hat they don't stick to the bottom. Sprinkle the potatoes with a bit of salt and pepper, to taste. Arrange the shallots and bacon over the top, then whisk together the eggs and pour them over everything. Cook the eggs for 5 minutes or so, over medium heat, until the bottom is set. Lift the potatoes up around the edges and in the middle, so that the egg can get underneath and cook evenly.
- Place the skillet in the oven and bake for 5-8 minutes, until the top is mostly set. Remove from the oven and allow to sit for a few minutes, so that it sets completely and you can cut it without it falling apart. When ready, slice into big wedges and serve!