Ingredients

 1-3/4 cups vegetable oil for frying (I use plain olive oil, but
never a great extra-virgin)

 1-3/4 lb. (about 5 medium) low- to medium-starch potatoes,

such as Yukon Gold, peeled

 2-1/4 tsp. coarse salt

 12 to 14 oz. onions (2 to 3 medium), diced

 5 medium cloves garlic, very coarsely chopped (optional)

 6 large eggs

 1/8 tsp. freshly ground black pepper (optional)

Nutritional Information

Preparation
 In a 10-1/2-inch nonstick skillet that’s at least 1-1/2
inches deep, heat the oil on medium high. While the oil is
heating, slice the potatoes thinly, about 1/8 inch. Transfer to a
bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it
well.

 When the oil is very hot (a potato slice will sizzle

vigorously around the edges without browning), gently slip the
potatoes into the oil with a skimmer or slotted spoon. Fry the
potatoes, turning occasionally (trying not to break them) and
adjusting the heat so they sizzle but don’t crisp or brown. Set
a sieve over a bowl or else line a plate with paper towels.
When the potatoes are tender, after 10 to 12 minutes,
transfer them with the skimmer to the sieve or lined plate.

 Add the onions and garlic (if using) to the pan. Fry,
stirring occasionally, until the onions are very soft and
translucent but not browned (you might need to lower the
heat), 7 to 9 minutes. Remove the pan from the heat and,
using the skimmer, transfer the onions and garlic to the sieve
or plate with the potatoes. Drain the oil from the skillet,
reserving at least 1 Tbs. (strain the rest and reserve to use
 again, if you like) and wipe out the pan with a paper towel so
it’s clean. Scrape out any stuck-on bits, if necessary.

 In a large bowl, beat the eggs, 1/4 tsp. salt, and the
pepper (if using) with a fork until blended. Add the drained
potatoes, onions, and garlic and mix gently to combine with
the egg, trying not to break the potatoes (some will anyway).

 Heat the skillet on medium high. Add the 1 Tbs. reserved

oil. Let the pan and oil get very hot (important so the eggs
don’t stick), and then pour in the potato and egg mixture,
spreading it evenly. Cook for 1 minute and then lower the heat
to medium low, cooking until the eggs are completely set at
the edges, halfway set in the center, and the tortilla easily
slips around in the pan when you give it a shake, 8 to 10
minutes. You may need to nudge the tortilla loose with a knife
or spatula.

 Set a flat, rimless plate that’s at least as wide as the

skillet upside down over the pan. Lift the skillet off the burner
and, with one hand against the plate and the other holding
the skillet’s handle, invert the skillet so the tortilla lands on
the plate (it should fall right out). (See How to do the
flip for photos of this process.) Set the pan back on the heat
and slide the tortilla into it, using the skimmer to push any
stray potatoes back in under the eggs as the tortilla slides off
the plate. Once the tortilla is back in the pan, tuck the edges
in and under itself (to neaten the sides). Cook until a skewer
inserted into the center comes out clean, hot, and with no
uncooked egg on it, another 5 to 6 minutes.

 Transfer the tortilla to a serving platter and let cool at

least 10 minutes. Serve warm, at room temperature, or
slightly cool. Cut into wedges or small squares, sticking a
toothpick in each square if serving as an appetizer.
One-Pot Spicy Eggs and Potatoes with a homemade tomato simmer sauce, kale, potatoes,
eggs, and creamy goat cheese! DEElish!

INGREDIENTS

 2 tablespoons olive oil, divided

 1/2 white onion, roughly chopped
 3 cloves garlic, minced
 3 teaspoons ancho chili powder, divided
 1 teaspoon salt
 1/2 cup chicken or vegetable broth
 1 28 ounce can tomatoes (can be diced or whole)
 5-6 eggs
 1 cup diced potatoes (like those little Klondike golden baby potatoes)
 2 cups kale, chopped finely
 4 ounces goat cheese

INSTRUCTIONS

1. SAUCE: Heat one tablespoon oil in a deep pot over medium heat. Add the onions
and saute until very soft. Add the garlic, salt, two teaspoons of the ancho chili
powder, vegetable broth, and tomatoes. Simmer for 10-15 minutes. Transfer to a
blender and puree until smooth.

2. POTATOES: In the same pot that the sauce was in, heat the remaining one
tablespoon oil over medium heat. Add the potatoes and remaining one teaspoon of
 ancho chili powder. Saute the potatoes for a few minutes until browned out the
outside. Add the sauce back to the pot (be careful – it might splatter if it’s too hot)
and simmer for another 10 minutes to cook the potatoes.
3. EGGS AND KALE: Stir in the kale. Use a spoon to make little holes for the eggs on
top of the sauce. Crack the eggs directly into the warm sauce and cover. With the
heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes.
Remove from heat and keep cover on for another 5 minutes. This should give you
medium-soft yolks. Leave the cover on as much as possible during this time so that
heat does not escape – I found it easiest to just shake the pan lightly to check the
doneness of the eggs (if they jiggle a lot, they’re probably not done). Top with goat
cheese and serve with crusty bread for sopping up that sauce.