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Author Notes: You can add anything hanging out in the fridge to this and it still tastes amazing. Potatoes and eggs are a must but the rest is up to you. Bonus, wrap leftover slices in tin foil and warm in the oven for a few minutes just to bring to room temperature for an awesome weekday breakfast or lunch on the go. Fork optional. —Canned
- 2 cups olive oil, don't worry when you are done, you will see you have almost the same amount left that can be used for another purpose
- 1 onion, medium, halved through the root and thinly sliced in the same direction
- 1/2 teaspoon salt, or to taste
- 2 Yukon Gold potatoes, large (or small waxy potatoes if they've been hanging around), thinly sliced - the slicing disc of a food processor makes this easy work. If slices are thick, consider peeling the potatoes. You should have roughly 2 to 3 cups
- 1 garlic clove, thinly sliced (or ramp or green garlic or scape)
- 1 handful greens, large (kale/chard/spinach/arugula/even limp romaine works), roughly chopped or 1 cup of leftover vegetables (asparagus works nicely but any kind) or 10 cherry tomatoes, halved - or several combinations of these - you get the picture
- 1 dried red chile de arbol, crumbled (or fresh jalepeno or hot red pepper)
- 8 whole eggs or if, like me, you like yolks better (or are into saving egg whites for the dogs), then 5 whole eggs plus 5 egg yolks
- 1 teaspoon rosemary, finely chopped (or sage or thyme or parsley - whatever you have)
- 1 cup protein of any kind - or not (I have even used 2 quartered soft shell crabs) or 1/2 cup of grated cheese or not
- Freshly ground pepper, to taste
- Preheat oven to 350 degrees. Heat olive oil in a 9 inch deep cast iron skillet that you can transfer to the oven eventually. Once hot, add onions and 1/4 tsp. salt, stirring to coat with oil. Saute onions until they are translucent, about 4 minutes.
- Add potatoes to the onions and stir to coat. Saute potatoes until tender, about 8 minutes. Add garlic and saute two minutes longer, until fragrant.
- Place strainer over a bowl and drain the excess oil from the potatoes and onions. Reserve 3 tbsps. of the olive oil and save the rest for another use.
- In a large bowl, combine eggs with cooked potatoes and onions, rosemary, remaining salt, pepper to taste, hot red pepper, chopped greens and protein if using, and stir just to combine.
- Put 3 tbsp. reserved olive oil back into skillet over medium-high heat. Once hot, pour the mixture into the skillet and smooth the top. Reduce heat to medium and cook until the eggs have set, about 8 minutes.
- Transfer the skillet to the oven and cook approximately 10 to 12 minutes until the surface is firm to the touch. Remove from oven and let rest 5 minutes before slicing.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge
- This recipe was entered in the contest for Your Best One-Pan Dinner