Categories: Mexican
Ingredients
- 1 cup extra virgin olive oil
- 3-4 Yukon gold potatoes, cut into 1/4 inch slices
- 1 onion thinly, sliced or chopped
- 2 teaspoons kosher salt
- 8 eggs
- black pepper
- 2 tablespoons chopped fresh basil, plus more for serving
- 1 tablespoon fresh chopped dill, plus more for serving
- 1 tablespoon chopped fresh chives, plus more for serving
- 3 ounces thinly sliced prosciutto (optional)
- 1 ball burrata cheese, broken
- fresh arugula, for serving
Directions
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Preheat the broiler.
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In a large, oven safe skillet, heat the olive oil over medium heat. Add the potatoes, onion, and salt. Bring the oil to a gentle bubble, then reduce the heat to medium-low and cook, stirring often, until the potatoes are fork tender, about 20-25 minutes.
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Using a slotted spoon, transfer the potatoes and onion to a bowl. Add the the eggs, basil, dill, chives, and a large pinch of pepper, gently stir to combine, being carful not to break the potatoes.
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Strain the oil out the skillet and wipe the skillet clean. Heat 2 tablespoon of the reserve oil over medium high heat. Add the potato and egg mix and cook, stirring gently until the eggs just begin to set, about 2-3 minutes. Spread the mix into an even layer and reduce the heat to medium-low. Cook, shaken the pan occasionally to prevent sticking until the eggs are set and just cooked through, about 15-20 minutes. Transfer to the oven and broil 2-3 minutes.
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Remove from the oven, run a spatula around the edge of the skillet to help release the tortilla, then carefully invert onto a serving plate. Let sit 10 minutes. Top with prosciutto, burrata, arugula, and fresh herbs. Slice and serve warm or at room temperature. Enjoy!