Often, simple things are the best. It helps if your eggs are farm fresh free-range eggs and your olive oil is wonderful and your greens are fresh picked and varied. This is a simple meal that is dead easy to throw together and just astoundingly good on a weekend when breakfast was hours ago and you’ve still got the day ahead of you to get through and you want something substantial, but quick.
I set the cast iron skillet on a high flame, preheat the oven to 400 and quickly scrub four or five yellow potatoes. Dry them off and slice them thin, or be lazy like me and run them through the mandolin set at 1/8th inch. Pour in enough good olive oil to coat the bottom of the pan to an eighth of an inch or so and let the oil get hot. Add the potatoes and cook for about twenty minutes, turning occasionally until they are soft. Salt and pepper them liberally. I like to let them get a nice crust on them, so I turn them infrequently. When they are done, remove them from the skillet and set aside. Dice a large yellow onion and sautee in the pan until soft, about ten minutes under a medium flame. A couple of minutes before they’re done, add two minced cloves of garlic to the onions and stir.
Now bring the potatoes back into the skillet and cook another five minutes, stirring so the onions coat the potatoes and get in the cracks between them.
Crack six eggs into a good sized bowl and beat until uniformly combined. Chop up some parsley or cilantro and mix into the eggs. I salt and pepper the eggs, you don’t have to. Pour the eggs into the skillet, shaking the skillet to make sure the eggs fill in everywhere. Leave it on the flame to cook for about five minutes. Grate some parmigiano or asiago or whatever hard cheese you’ve got over the top of the eggs, and pop into the oven to finish. When the eggs have set and the top is golden brown, remove from the oven and let it cool.
I had a great mess of greens we picked up the day before, so I threw them into a sink full of cold water and dunked them, spun ’em dry, and plopped them into a couple of big bowls. I toasted some pine nuts and sliced a scallion and tossed them into the greens. A quick vinaigrette with balsamic vinegar, olive oil, salt, pepper, minced clove of garlic, and half of a diced shallot, poured around the sides of the bowls and then tossed into the salad. Crumbled some blue cheese into the bowls for good measure. Toasted up half a loaf of rye onion bread spread with olive oil to go with everything.
Couple of slices of the tortilla, a big bowl of spicy, wild greens, a mug of hot coffee, a plate of hearty toast, god damn.
It were good.
Also, this is a perfect busy weeknight meal. I love breakfast for dinner always always.