Feelin’ Brunch-y (& Lego Eggs, Bacon & Pancakes)

Happy Sunday! Here’s a food-inspired minimalist lego creation by Luca: “I thought it would be interesting to create items in the least amount of pieces. A whole breakfast in 8 pieces! Enjoy!”

Lego Bacon & Eggs by Luca_A Little Yumminess

……. and while you’re enjoying this brunch creation, browse these brunch-y links from the archive. [Geez — I’m getting hungry, I think I’m in dire need of some shakshuka! :)]

 

Tortilla Española

It’s always nice to stumble upon a new tasty use for leftovers. After all there’s only so much fried rice a person can eat. I’m loving this Spanish tortilla, aka tortilla de patatas,  because it’s easy to make, works with a lot of different odds and ends and is less egg-y than a quiche or a frittata (a plus in my book). The finely layered potatoes look way more impressive than they should which might even win you a few kudos from your friends. You can serve it warm or room temperature and enjoy it just about any time of day. Because it holds together so nicely, it’s a good one to slice into wedges for the lunchbox or to tote along to a picnic. Give this one a try next time you open your refrigerator and you see some potatoes and eggs staring back at you. It’s super easy, I promise!

  • 6 eggs
  • 1 pound of potatoes (about 3 large russets)
  • 1 onion finely minced
  • 1/2 teaspoon smoked paprika
  • 1/4 cup fresh herbs finely minced (parsley, thyme, mint or a mixture of your favorites)
  • Optional: 1/2 cup leftover meat or vegetables finely chopped (if needed, squeeze the  chopped vegetables to remove excess liquid); We also like finely chopped ham or chorizo.
  • oil
  • salt and pepper
  • Optional: 1 tablespoon of hot sauce
  1. Lightly oil a sheet pan and pop it into the oven and turn the heat up to 450 degrees. This way you can preheat your pan while you slice your potatoes.
  2. Peel and slice your potatoes into thin rounds, about 1/8″ to 1/4″ is nice. Once you’ve finished slicing, pat them dry and lay them in a single layer on your pre-heated baking sheet and season with salt and pepper and a little smoked paprika if you like. Cook them about 10 minutes or until they start to turn golden around the edges, then flip them to cook on the other side. After another 5-10 minutes, check them to see if they are tender. Once they pierce easily with a fork, take them out and let them cool. You can do this step ahead.
  3. Saute the minced onion until translucent, then move it to a large bowl to cool. When the onions are no longer hot, add the eggs, the herbs, salt pepper, smoked paprika and/or hot sauce to the bowl. Beat well. Add the cooled potatoes to the bowl and toss them very gently with your hands to coat them with egg.
  4. Lightly mist a saute pan with oil. Start layering the potatoes like shingles. Here and there add your chopped leftover meat or vegetables so that they are layered with the potatoes. Drizzle a small amount of the egg mixture after each couple of layers. Keep going until you’ve used up all your ingredients. Then pour more of the egg mixture over the top until it comes just to the top of your final layer of potatoes. You may not need all of the egg mixture.
  5. Preheat your oven to 350 degrees. Meanwhile, cook the tortilla on the stove top using medium heat until it is a deep, golden brown on the bottom. Slide the tortilla onto a plate. Give the pan another light mist of oil and then invert the pan over the plate and flip them together so that the tortilla falls back into the pan and you can brown the second side. Once the second side is also a deep golden brown, move the whole pan to the pre-heated oven. Check for done-ness after about 10 minutes and about every five minutes after that. Just insert a knife into the center of the tortilla and lightly press next to it to see if any liquid comes to the top. It’s done when no more liquid appears.

Let the tortilla cool slightly so it can set before you cut into it. Slice into wedges, sprinkle with fresh herbs and serve with hot sauce on the side. Leftovers of your leftovers? Not to worry…..slices of tortilla also make a great filling for a bocadillo — a Spanish-style sandwich on crusty bread. Yum!

Potatoes waiting for a tortilla.

Guest Post: Dad’s Italian Frittata

Here’s a simple, “save-the-day”, “why-is-there-nothing-to-eat”  recipe from Laurel Kellam.  Laurel recently started Playplanit – a wonderful website that is San Francisco’s complete calendar of kids’ activities.  At Playplanit you can find out what kid-friendly activities are going on all over San Francisco and never be stuck at home with kids and no plans.  Where was this site when Ria was a wee-baby and I had no idea where to take her?  Do check it out – it will make your days fun-filled.

Fritattas are a great go-to meal and if you don’t have zucchini use any other vegetable (peppers, cooked potatoes work well) or meat (ham, salami, sausage) or even just leftover knobs of cheese.  For adults, put the kids to bed, gussy this up with crusty bread, salad and some bubbly/white wine (maybe some candles and music?) and call it a “date night” after tucking the little noisemakers in!

Dad’s Italian Fritatta by Laurel Kellam

As a full-time stay-at-home mom & full-time business owner I am often pulled in many directions.  There are some days where I’ve got a plan and the plan works.  And then there are those others days.   What is that Burns quote?  You know the one – something to the effect of mice, men & the best laid plans.   On those days it seems that no matter how organized I think I am, nothing gets done.

Yet, we still have to eat dinner every night.  Which means someone has to cook, and that someone is me.  I open the refrigerator, head to Recipe Puppy and see if I can put something together.

After wasting time online, I pull open the fridge again.  Do i have the necessary ingredients to make an old standby:  Dad’s Italian Fritatta.  Quick, easy, healthy & delicious.  What more can my family ask for?

When similar days come your way here’s how you can cope.

Ingredients:
2 Tablespoons extra Virgin olive oil
1 yellow onion, chopped
3 larger zucchini (4 small zucchini), chopped  (substitute other vegetables as you like, broccoli works well)
1 garlic cloves, minced
5 eggs
2 Tablespoons Water
A handful of Parmesan cheese, grated
Salt & Pepper to taste

Over medium heat add your olive oil to a small pan.  After heated, add your yellow onion.  Stir & wait until the onion has started to brown.

As onion is cooking, chop the zucchini.  I typically cut lengthwise down the whole zucchini, turn 90 degrees & cut lengthwise again, so you’ve got 4 long spears.  Then I cut 1/4″ pieces cross-ways.

Add your zucchini & garlic to the pan.

While that cooks, whisk together your eggs, water, Parmesan, salt and pepper.

Once zucchini starts to soften a touch add your egg mixture.  Let the egg start to settle – no stirring.

Turn the broiler on high.

While my meal is cooking, I’ll pick a section of the pan & using a spatula I’ll lift the egg away from the side of the pan.  Then I’ll tip the pan that direction; loose runny egg flows to the sides & gives it a to chance cook.  I’ll do this 2-3 times to allow more runny egg to cook.

Place the pan in the broiler until the top of the eggs are no longer runny.  Remove from the broiler & place a plate on top of the pan. Flip the fritatta over, slide back in the pan with the former top now on the bottom.  This part takes practice –  the first few times I did the flip the fritatta didn’t hold it’s shape — but it tastes just the same as a scramble!  Let that cook for about 3 minutes to make sure the egg is cooked.  Serve from pan or if daring, slide on to a plate for better presentation.

This fritatta is great served with mayo.  Leftovers make an excellent breakfast.  Enjoy!