Spanish Tortilla

Don’t let the name fool you. There’s no tortilla in this omelet recipe. This is a Spanish style omelet, that’s almost more of a frittata. Tastes amazing, and I think you’ll love it. Don’t forget, traditional Spanish tortillas are served at room temperature, so let this baby cool before you dig in. 

Spanish Tortilla:

1lb yam or sweet potato, cut into thin slices

1 white or yellow onion cut in half then into thin slices

12 eggs or the equivalent in egg whites, beaten

Seasonings: sea salt, pepper, red pepper flakes, dried parsley

Olive oil or other fat or choice
 
Heat your fat of choice in a large pan. 

Add potatoes, onions, sea salt, and some pepper. 

Stir around periodically while on low to medium heat. Allowing the onions and potatoes to soften. This should take a few minutes. 

Pour in the beaten egg mixture and add some more seasonings (parsley and red pepper flakes). Stir mixture in pan like you’re scrambling eggs. Eggs should begin to set. 

Preheat broiler

Smooth out the egg/potato/onion mixture in the pan and put under the broiler for about 5-10 minutes. 

Remove from heat, allow to cool, then serve!
   
 

Yam, Spinach, Arugula, and Sausage Frittata

Sorry for the delay in posting! I’ve been really busy with my research this past week.

Today’s recipe happened after yesterday’s workout. It was a good workout, I was hungry, needed to shower, get presentable, and head to LA before my self-imposed 11am deadline. Having less than an hour to go, I decided a quick oven-prepared frittata would allow me to multitask.

If I assembled the frittata and put it in the oven, by the time I got showered and ready, I figured it would be cooked. My major dilemma was that I wanted yams, but didn’t have the time to cook them like I normally do. I figured if I peeled them into super thin slices, they would cook in the oven.

And what do you know? I was right. So cheers to multitasking and this frittata easily makes three servings that you can pack in advance.

(Warning: I do not encourage leaving your oven operating unattended in all circumstances. Be cognizant of your surroundings, particularly little children…)

Yam, Spinach, Arugula, and Sausage Frittata

1/2 yam, peeled (after peeling the skin off, just continue to take the vegetable peeler to the yam)
About 1 cup- a cup and a half of mixed spinach and arugula
1 large sausage, cut or diced (I would recommend a slightly sweet sausage like a chicken and apple or a slightly spicy sausage)
6 eggs, beaten
Seasonings to taste: pepper, cumin, chile powder, paprika, granulated onion and garlic
Fat of choice

Preheat your oven to 350 degrees F.

Prep your yam.

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Grease an oven-safe pan and place your slices of yam in a thin layer in the pan and up the sides just a little.

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Add your seasonings to taste (Can you tell I love spicy yams??). Then add your layer of spinach and arugula.

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Add sausage.

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Pour your beaten eggs over the mixture.

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I had a little leftover yam, so I added it on top (not pictured).

Place in preheated oven. Take a shower. Or just wait. Your choice. It’ll be between 20-30 minutes for your frittata to be cooked (when the center is no longer runny).

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Remove for oven, slice, serve, or portion into three meals. I love frittatas for that very reason!!

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Have a great weekend, and thanks for your patience!!

Chile Relleno Frittata

I have a thing for chile rellenos. I always have. Whether they’re battered and stuffed with cheese, or lighter and stuffed with meat and veggies (paleo recipe forthcoming), chile rellenos always seem to taste delicious. Since the battered, cheese-stuffed, and fried chile relleno is NOT paleo, I got a little creative and made a frittata with the same basic flavor. I think you’ll be pleasantly surprised.

Chile Relleno Frittata
-4 eggs
-1 poblano/pasilla chile, diced (you could use an Anaheim chile if you prefer; you could also double the number of eggs and use a combination of chiles)
-Splash of almond milk or coconut milk (optional)
-Pepper, sea salt, menudo mix
-Cooking fat of choice

Preheat oven to 350 degrees F.

In an oven-safe pan, heat your fat of choice over medium heat. Add your diced chiles.

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Leave the chiles in the pan for a little while. Let them brown and char slightly (careful, hot chile pieces may jump!).

In a cup or bowl, whisk your eggs with a splash of coconut or almond milk. Add your seasonings.

Add egg mixture to hot pan.

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Remove from stove and place in your preheated oven until the center is set. When you remove it from the oven, allow it to cool slightly. Separate the edges of the frittata from the pan with a small spatula. When it’s cool enough to handle (or you can use oven mitts if you can’t wait), place a plate on top of the pan and flip. Your frittata should come right out.

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Slice and serve. Top with salsa or avocado if you wish.

Variations
-Limitless. Substitute any veggies. Broccoli, bell peppers, and asparagus would be fantastic.
-Primal option: add cheese to the top of the frittata before you place it in the oven. After all, it is a little blasphemous to have a chile relleno with no cheese.

Enjoy!