It seems fitting to start this all of with a breakfast recipe. Read any article on bulking and you will constantly read and reread that the real battle is in the kitchen, not the gym. Eating enough to hit a caloric surplus can be extremely hard for many, not just in the physical amount they have to eat, but also in the time involved to prepare meals. The longer it takes each individual meal to prepare, the less chance you have of eating enough. This is especially true with breakfast, you’re half awake and usually in a rush, resulting in inadequate meals if any at all. This recipe will change everything.
Spanish tortillas are not a “tortilla” as you know at all. They are an egg and potato dish with a never ending flavor potential. The basics are thinly sliced, precooked potatoes baked in scrambled eggs in the shape of a pie, with any flavor you want to add in. Think bacon, sausage, cheese, herbs, vegetables, spices, or really anything you want it to taste like. They are typically served room temperature and not necessarily for breakfast, but to an American they are essentially a premade, no reheating required breakfast. Besides eating it for breakfast, the Spanish will also hate me for using an over. The classic recipe calls for the recipe to be cooked in a pan until set, then flipping out onto a plate before being slid back into the pan to cook the other side. Instead we will cook it until it is just barely set, but then finish it in the oven. Then you wait until it is cool and only have to flip it out once.
For this recipe today, I did a simple breakfast sausage and onion tortilla. But, really feel free to try all sorts of different flavorings, including those that don’t immediately scream breakfast.
deeper nonstick pan or well seasoned cast iron skillet
Preheat oven to 300 degrees fahrenheit.
Halve the potatoes, then slice anywhere between 1/8” to 1/4” thick, trying to stay consistent. Cook with olive oil over medium heat until potatoes are all soft, you will have to delicately stir and rotate them around in and out of the oil or just cook in batches. Add a pinch or two of salt while stirring. When finished separate potatoes and oil with either a plastic slotted spoon or with a colander inside another bowl to catch the oil. put aside in separate bowls.
Start to cook sausage in the pan while regularly stirring and breaking any clumps into smaller pieces. While the sausage cooks slice the onion thinly, add to sausage once the fat starts to render. Cook both until sausage is browned and onions are soft, mix into bowl with potatoes and allow mixture to cool.
In a separate bowl large bowl, whisk all eggs with a pinch of salt and black pepper (however much you like). Pour potatoes, onion, and sausage into eggs and mix thoroughly.
Add the olive oil from before into the pan and over medium heat. Pour the mixture in and cook until the sides set (if you lightly shake the pan the center will jiggle, but right along the edges won’t) and then stick it in the oven. Cook until the center is loosely set (push down on any piece of potato that is towards the center, it should be set in place but still move slightly to the touch).
Remove from oven, and allow to cool. To flip out put a cutting board on top of the pan, and holding both flip it over. Remove the pan, slice into pizza shaped slices, and store.
Tortillas can be eaten cold, at room temperature, or reheated. A few minutes in a 350 degree oven or a minute or two in a microwave should be all you need if you prefer them warm.
A light drizzle of finishing oil and coarse sea salt is all you need past that.
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