I thought I wasn’t going to end up making this week’s French Fridays with Dorie
recipe for the Basque Potato Tortilla, just because we’ve had sick kids all week on and off and I’ve been living on toast, but today was the hubs day off so he was able to cuddle some kiddos while I made us a decent breakfast.
I changed the recipe only a little, mostly just because of personal preference and what I had on hand. I used a 6-inch cast iron skillet because I was making only 1/3 of the original recipe since it was just the two of us. In hind sight I guess we could have had leftovers, but 9 eggs in the original recipe is a lot for us to commit to one thing all at once. This way I only used 3 extra large eggs.
I also skipped the onions in the recipe and replaced them with a few scallions instead. I did use a little garlic and a sprig of rosemary, which gave the entire dish a nice flavor. Next time I would like to add ham, but we were out, so that was a no go this time.
The only other change I made was to add about 2 ounces of shredded Gruyere cheese. We are cheese-with-our-eggs kind of people, so adding some kind of cheese was a must.
This would make a really great addition to a brunch or a weekend breakfast. All together it took me, including prep time and cooking, about 35 minutes to make, so you could certainly do this on a weekday too if you give yourself just a little extra time. You can eat it warm (like we did) or let it sit and eat it at room temperature.
Overall, I really liked the dish and it was a great way to get me to eat a good breakfast instead of my usual rush. I will definitely make this again and keep in mind that it would be really easy to customize according to what we have hanging around to be used. I really want to add some red bell pepper and possibly mushrooms next time since the hubs would love that.
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