Today my mom cooked for us a fine breakfast and I remembered sweet breakfast I had last summer at my sister's. So I decided to share with you what we had.
This recipe is very simple, but flipping the torta takes a bit of practice. Don’t get discouraged, take your time, and be gentle. It may take more than one time, but you’ll get it eventually. Once you give this dish a try the practice wont be an issue because you’ll be craving a slice every Sunday morning.
About this recipe
Yield: 4 serves
Active Time: 20 minutes
Total Time: 20 minutes
Special Equipment: 10 inch non-stick skillet
Ingredients
6 eggs
1 tablespoon (14 grams) of sliced scallions
2 cups (466 grams) of potato chips
kosher salt and cracked black pepper
1 teaspoon (14 grams) of butter
sliced scallions (to garnish)
Yogurt (to garnish)
Procedures
Beat eggs and scallions in a large bowl. Gently fold potato chips into eggs, trying to break as few as possible. Season with salt.
Heat pan over medium high heat and add butter; when foam subsides, add egg/chip mixture and turn heat to medium low. Using a rubber spatula, gently pull eggs away from sides of pan while the eggs set.
When eggs have begun to set, use a oven mitt and a plate to flip over torta. Place plate over pan, and securing the pan to the plate with an oven mitt, flip pan over so torta lands on the plate, then gently slip torta back into pan to finish cooking.
Slice into segments and serve with more sliced scallions, cracked black pepper, and yogurt
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