Okay, so we had leftovers, but that’s only because one of my guys wasn’t home to enjoy my cooking–shame on you, Junior!  However, the leftovers did make for a tasty lunch the next day. Waste not, want not 🙂

2 tbsp olive oil, divided

1 medium red onion, sliced thin

sea salt

ground black pepper

2 medium potatoes, sliced thin

14 oz turkey kielbasa, sliced thin

3 cups baby spinach, roughly chopped

6 eggs

1/2 cup milk

3/4 Monterey Jack cheese

1 tbsp parsley

1) Preheat oven to 375 degrees

2) Heat 1 tbsp oil in large skillet over medium heat; add onions, lightly salt and pepper, and cook 7-8 minutes until onions begin to caramelize; remove from heat and transfer to small bowl

3) Heat remaining 1 tbsp oil in large skillet over medium heat; add potatoes, lightly salt and pepper, and cook 7-8 minutes until potatoes begin to brown; add cooked onions and stir; add turkey kielbasa and stir; cook 5 minutes; remove from heat and stir in spinach; spoon mixture into casserole dish

4) Beat eggs with milk and pour over potato-kielbasa mixture; bake in oven 25 minutes until egg sets

5) Sprinkle cheese and parmesan over top; cook 5 minutes; remove from oven, and serve

Servings: 4-6 depending on hearty or non-hearty appetites


Potato-Potato being lovely little red potatoes and fabulously funky sweet potatoes. Then there’s the bacon–among other delicious ingredients that come together to make a wonderful meal. Many thanks to the Bacon Nation cookbook for the inspiring “Potato-Bacon Tortilla” that resulted in thumbs up all around. Lucky me, there’s a slice left over for my lunch tomorrow.

Potato-Potato-Bacon Tortilla

6 slices bacon

4 small red potatoes, cut into 1/2″ cubes

1 medium-sized sweet potato, peeled and cut into 1/2″ cubes

1 tsp sea salt, divided

1/2 tsp ground black pepper, divided

1 small red onion, diced

1 tbsp diced jalapeno pepper

9 eggs

1 cup diced tomatoes (I used quartered grape tomatoes)

olive oil (may or may not need)

1/4 cup grated Parmesan cheese

1 tbsp chopped parsley

1) Place broiler rack 6″ from broiler and preheat broiler

2) To large ovenproof skillet (I used cast iron) over medium-high heat, add bacon and fry each side 2-3 minutes until crisp; remove skillet from stove top, place bacon on paper towel-lined plate, and spoon off all but 2 tbsp of bacon fat from skillet (reserve balance for use later)

3) Return skillet to stove top and heat over medium; add red and sweet potatoes and stir to coat in bacon fat; season with 1/2 tsp salt (reserving 1/2 tsp) and 1/4 tsp black pepper (reserving 1/4 tsp); cook, stirring every few minutes, 15-20 minutes until a fork easily pierces potatoes; transfer potatoes to medium-sized mixing bowl and set aside

4) Add 1 tbsp reserved bacon fat to skillet and heat over medium; add onion and jalapeno and cook 5 minutes, stirring occasionally; remove skillet from heat and transfer onion mixture to bowl containing potatoes; set aside

5) Crack eggs into large mixing bowl, sprinkle with 1/2 tsp reserved salt and 1/4 tsp reserved pepper, and beat; gently stir potato-onion mixture and tomatoes into eggs; chop bacon

6) Return skillet to stove top, add 1 tbsp reserved bacon fat (if you don’t have any left, substitute olive oil), and heat over medium; pour egg mixture into skillet, scatter bacon over top, and cook (no stirring) about 3 minutes; gently pull tortilla from sides of skillet with spatula while tilting skillet to allow uncooked egg to flow underneath; reduce heat to low, cover skillet with lid, and cook 8-10 minutes until top is nearly set

7) Remove lid from skillet, sprinkle tortilla with Parmesan cheese, and place under broiler; broil 1-2 minutes until top of tortilla is set and cheese melts; remove from oven, sprinkle with parsley, and serve with a green salad; chow down!

Servings: 4-6


Milestone: The Kitchen Novelist blog has garnered 20,000 views! Now back to our regularly scheduled program:

This tortilla dish has several great things going for it. It’s gorgeous cut in wedges and served out of the skillet (right side up or upside down), fabulously tasty, and pretty easy. All thumbs up on this one.

Tomato Potato Chorizo Tortilla

10 oz chorizo sausage, casings removed (I used Ole Mexican Foods brand)

2 tbsp olive oil

1 large baking potato, sliced thin (scrubbed clean and unpeeled)

1 red onion, diced

1 cup Colby-Monterey Jack cheese

8 eggs

3/4 cup milk

sea salt

ground black pepper

5 Campari tomatoes, sliced thin

1 tsp minced parsley

1) Preheat oven to 400 degrees

2) To large oven-safe skillet (I used cast iron) over medium-high heat, add chorizo sausage and cook 5-6 minutes; transfer chorizo to bowl and set aside

3) To same skillet (don’t wipe clean), add olive oil and potatoes; lower heat to medium and cook 8-10 minutes, gently stirring often, until potatoes are tender and lightly browned; add onions and cook 5 minutes, gently stirring often; remove skillet from heat, scatter chorizo sausage and cheese over potatoes and onions, and set aside

4) In medium-sized bowl, mix eggs and milk and season with salt and pepper; pour egg mixture in skillet over potato mixture; arrange tomatoes across surface; bake in oven 20-25 minutes until eggs are set and puffed; remove from oven, scatter with parsley, and serve

Servings: 6