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
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
onion, medium, halved through the root and thinly sliced in the same direction
salt, or to taste
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
garlic clove, thinly sliced (or ramp or green garlic or scape)
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
dried red chile de arbol, crumbled (or fresh jalepeno or hot red pepper)
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
rosemary, finely chopped (or sage or thyme or parsley - whatever you have)
protein of any kind - or not (I have even used 2 quartered soft shell crabs) or 1/2 cup of grated cheese or not
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.