How to Make a Healthy Paleo Breakfast for Kids

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Finding a healthy Paleo breakfast for kids, that’s easy and quick to make on busy weekdays can be a challenge. Most of the breakfast items that are marketed toward parents and children for busy mornings are high in carbs, overly processed and contain sugar and artificial food dyes. That’s not how I want my kids to start their morning, but I don’t have time to make a sit-down breakfast during the week. I am a member of the Netflix StreamTeam and am writing this post as part of their program.

How to Make a Healthy Paleo Breakfast for Kids

How to Make a Healthy Paleo Breakfast for Kids

I’ve been working on cutting out the processed foods and sugar from my diet for a while by following the Paleo diet. The rest of my family isn’t eating Paleo, but when I can I make Paleo meals that everyone will enjoy like this healthy Paleo breakfast for kids.

If you’re following the Paleo diet, you’ll know that it does not include: grains, sugar, dairy, processed foods, beans and a few other things. The goal is healthy, whole ingredients that haven’t been processed or are very minimally processed.  This rules out breakfast pastries, frozen waffles, brightly colored children’s cereals, etc. for breakfast.

One of the keys to making a healthy paleo breakfast for kids when you’re short on time is preparation. If you don’t think about what you and the kids will have for breakfast the night before, it’s more likely that you’ll fall back on less healthy choices. One of the most popular breakfast in my house is eggs and fruit. When I’m pressed for time, I make up a batch of hard boiled eggs the night before and use those instead of fried or poached eggs. Depending on the time of year, I add a bowl of strawberries, blueberries and raspberries or I add a sliced apple with almond butter or a clementine.

The Croods is super popular right now in our home with the kids and my husband (who is really a large kid) so I decided that it would be fun to make “prehistoric” eggs for breakfast. These eggs are marbled so they look like they are cracking and a prehistoric animal might pop out any time now. Don’t worry, the color comes from pomegranate juice so there is no artificial food dye involved. If you’d rather, you can get the same color from cranberry juice. No taste transfers over because the eggs are only in the juice for a short time.

Serve these Prehistorical Paleo Hard Boiled Eggs with a bowl of fresh berries just like the Croods may have picked for breakfast.

5.0 from 1 reviews
Prehistoric Paleo Hard Boiled Eggs for Kids
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Paleo
Serves: 6
Ingredients
  • 6 eggs, hard-boiled
  • 1 bottle of cranberry juice or pomegranate juice
Instructions
  1. Hard boil the eggs. Leave the shells on.
  2. Cool completely.
  3. Lightly crack all around the shell with the back of a spoon.
  4. Make sure the shell doesn't come off or separate from the egg. Just crack it.
  5. Place the eggs in a pan and pour the juice over it.
  6. Bring the juice to a simmer and allow it to simmer for one to two hours.
  7. Be certain to add water to keep the level of the liquid above the eggs.
  8. Let it cool completely and remove the eggs.
  9. Refrigerate until cool.
  10. Peel and enjoy!

How to Make a Healthy Paleo Breakfast for Kids

Changing how you eat can be a challenge, but I prefer to look at it as an adventure. Try making simple, healthy changes to your diet rather than announcing a drastic change to your family overnight. If you have younger kids that may not understand the idea of Paleo eating – or that may be resistant to change, it may be useful to use the Croods as imagery for how you are trying to eat.  They wouldn’t have walked into the grocery store and grabbed a package of frozen waffles for breakfast. They would have chosen healthy, natural foods like eggs, fruits and nuts for breakfast. Here are a few more easy Paleo recipes to try.

Make sure you check out the fun episodes of The Croods on Netflix!

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15 Paleo Recipes for Mother’s Day & Paleo Broccoli Quiche Recipe

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This is a sponsored opportunity with Foodie.com.

I thought finding Paleo recipes for Mother’s Day would be difficult. Many of the recipes I have enjoyed with my Mom for Mother’s Day aren’t suitable for the Paleo diet. We have enjoyed yummy desserts, scones with tea, quiche, French toast, etc. Since I am now following the Paleo diet, I wanted to be able to create something for Mother’s Day that both my Mom and I could enjoy.

 

Paleo Broccoli Quiche Recipe

This collection of Paleo recipes for Mother’s Day will definitely give you something healthy and delicious to choose from. Paleo recipes have no grains, dairy and refined sugar. Whether you and your Mom are following the Paleo diet or are just hoping to eat healthier, you’ll definitely find something you can both enjoy.

Paleo broccoli sausage quiche recipe

I plan on making this Paleo Broccoli Quiche recipe for Mother’s Day.  Unlike many traditional quiche recipes, this Paleo Broccoli Quiche recipe does not have cheese and it is crustless. This eliminates the dairy and the grains from the recipe, making it suitable for the Paleo diet.

5.0 from 12 reviews
Paleo Broccoli Quiche Recipe
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Paleo
Ingredients
  • 1 small onion, chopped finely
  • ½ pound sausage (all natural, soy free, gluten free, dairy free)
  • 2 tsp minced garlic
  • coconut oil or olive oil
  • 6 ounces of broccoli, steamed lightly
  • 5 - 7 eggs (cage free/local)
  • sea salt & pepper to taste
Instructions
  1. Preheat oven to 350F.
  2. Sautee onion in oil until soft.
  3. Add sausage and cook until done.
  4. Grease 9" pie pan well with coconut oil.
  5. Whisk eggs and add salt and pepper.
  6. Cook broccoli until almost done.
  7. Add broccoli to sausage mixture with garlic and mix.
  8. Place broccoli/sausage into greased pie plate.
  9. Pour eggs over the top.
  10. Bake about 30 - 40 minutes or until set.

Paleo broccoli quiche recipe

You could easily use different types of vegetables in this Paleo Broccoli Quiche Recipe.  I plan on experimenting with asparagus and Fiddlehead ferns as soon as they are up here.  We always have so many fresh eggs from our ducks and chickens that quiche is one of my favorite spring dishes.  I use a combination of duck and chicken eggs but you can use whatever you have available to you.

Paleo broccoli quiche recipe

 

 

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Hollandaise Sauce Recipe & Kitchen Science Experiment

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This post has been sponsored.

When I was younger, I did fairly well in school. Unfortunately, I always seemed to struggle with math and science. I was much happier reading a book or learning about our past than I was trying to understand math and science. It appears that my son has developed my lack of interest when it comes to science because he is really struggling with that class. A great way to get kids interested in science is to help them understand how it really applies to their lives.  After all, when I hear the word emulsion, it means nothing to me at all.  When I actually see an emulsion, I begin to have an understanding.

Kitchen Science Experiment #NetflixKids

Kitchen Science Experiment

We all know that water and oil do not mix. Take a cup of water and a quarter cup of oil and place them in a jar and you’ll see what I mean.  The oil just lays on top of the water and no matter how much you shake it up, they just don’t combine. They don’t combine because oil is made up of non-polar molecules while water molecules are polar molecules. In order to help them stay together, you need to add what is called an emulsifier. An emulsifier  is a substance that helps two liquids combine to form an emulsion.

Hollandaise Sauce Recipe & Kitchen Science Experiment #NetflixKids

Hollandaise sauce is a delicious sauce that we often serve over asparagus.   Hollandaise sauce is an example of an emulsion because butter and water combine to make this sauce because of the addition of egg yolks which act as the emulsifier. Egg yolks contain a number of emulsifiers. Eggs also act as emulsifiers in things like mayonnaise and cake where they help combine fat-based and water-based liquids.

Hollandaise Sauce Recipe & Kitchen Science Experiment #NetflixKids

Hollandaise Sauce Recipe

5.0 from 5 reviews
Hollandaise Sauce Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • ¼ tsp salt
  • 6 ounces melted butter (not margarine)
Instructions
  1. In a small sauce pan, beat the three egg yolks with a whisk.
  2. Add the lemon juice, water, and salt and whisk to combine.
  3. Over low heat, beat until it is smooth, creamy and thicker. This is the first emulsion.
  4. Remove the pan from the heat and add the melted butter by ¼ teaspoon. Do NOT add faster than this.
  5. When the sauce resembles thick cream, begin adding the melted butter by ½ tablespoon. Do NOT add faster than this.
  6. It will take about 5 minutes to finish the entire process and create the second emulsion which is the finished Hollandaise Sauce.
  7. Serve over fresh steamed asparagus.

Get your kids interested in science by watching some of these fun titles from Netflix.  One of our absolute favorites is Mythbusters. Even my husband enjoys watching it and we are always surprised by which of the myths are real and which are not.

Kitchen science experiments #Netflix kids

 

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Easy Breakfast Recipes: Paleo Egg Cups

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Finding easy breakfast recipes on busy school mornings is not easy.  I admit to grabbing a box of cold cereal more often than not when I am pressed for time.  I know that cold cereal isn’t the best choice for the kids before school but who has time to make a hot breakfast? I don’t if I am going to get the out the door on time for the school bus. Of course, easy breakfast recipes can easily be used as easy dinner recipes on nights when you don’t have a lot of time.  We do breakfast for dinner once a week or so. It’s a great way to keep your grocery budget in check. This post contains affiliate links.

Easy Breakfast Recipes: Paleo Egg Cups #15MinuteSuppers

Easy Breakfast Recipes

One of the great things about this recipe is that you can use any sort of leftover that you have as an add in.  If you have leftover peppers, onions, mushrooms, asparagus, broccoli, toss that in.  If you have leftover bacon, sausage, or other meat, toss that in.  If you are not following the Paleo Diet, you can add in cheese as well.

Easy Breakfast Recipe: Paleo Egg Cups

Grease your muffin tins well.    I use an organic olive oil spray.  Then sprinkle in a few additions based on what you have on hand.  Leftover meat and vegetables work well in this recipe.

Easy Breakfast Recipe: Paleo Egg Cups

Break an egg into each muffin tin.  Add salt and pepper to taste. Put in a preheated oven and bake for about 12 minutes. I plan two egg cups per person unless you are feeding a 16 year old with an appetite like a line backer.  Then I plan four eggs. Adjust quantities as needed for your family.

Easy Breakfast Recipe: Paleo Egg Cups

5.0 from 15 reviews
Egg Cups
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Paleo
Serves: 4
Ingredients
  • 1 dozen eggs
  • leftover meat and veggies
Instructions
  1. Preheat the oven to 350F.
  2. Line a muffin tin with muffin tin liners.
  3. Spray with non stick olive oil spray
  4. Put leftover meat and veggies in the bottom of each liner.
  5. Break an egg into each liner.
  6. Bake 350F for 12 minutes.

Easy Breakfast Recipe: Paleo Egg Cups

I used local, natural turkey sausage and local cage free eggs.  I prefer to keep the food we eat as local, natural and/or organic as possible for health and environmental reasons.  If I had leftover veggies or it was summer and I had fresh veggies in the garden, I would have added some fresh spinach to it.  If you have a non-Paleo person enjoying breakfast with you, add a side of whole wheat toast.

Easy Breakfast Recipe: Egg Cups

You may also like:

Baked Eggs in Portobello Mushroom Caps

Baked Eggs in Portobello Mushroom Caps

2 Week Paleo Meal Plan

2 week Paleo meal plan

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How to Make Chess Pie – Gluten Free

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I have always been fascinated by how people cooked historically.  One of my favorite places to visit is the Hubbardton Battlefield where they reenact the Battle of Hubbardton (a battle during the American Revolution).  I love watching the women cook over an open fire. I have been known to sit down on the couch with an old fashioned cookbook and read it cover to cover.  When I found a chess pie recipe in the Gooseberry Patch Hometown Christmas cookbook I was sent for review, I knew I needed to show you how to make chess pie.

Chess Pie is a recipe that was brought over from England originally. It is an egg based pie that is similar to a buttermilk pie or vinegar pie.  Vinegar pie typically has the addition of vinegar and Chess pie has the addition of cornmeal.  If you have never had this type of pie before, imagine a Pecan pie but without the corn syrup or the pecans. A popular southern variation is a Lemon Chess pie which is basically a Chess pie with the addition of lemon juice. Chess pie is a sweet pie that is often served with a cup of tea or glass of milk to cut the sweetness.

How to make Chess Pie #sponsored

How to Make Chess Pie – Gluten Free

4.8 from 5 reviews
How to Make Chess Pie - Gluten Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • 4 eggs, beaten
  • 2 c sugar
  • ¾ c butter
  • 2 T cornmeal
  • 2 t vanilla extract
  • 2 9-inch pie crusts, baked
Instructions
  1. In a large saucepan, over medium heat, combine all ingredients except crusts.
  2. Cook over medium heat until thickened, stirring constantly.
  3. Pour evenly into pie crusts.
  4. Bake 350F for about 10 minutes or until golden.
  5. Cool completely. Makes 2 pies.

How to make a chess pie

How to make a chess pie

To make this Chess pie gluten free, simply cook it in a gluten free pie crust.
Gooseberry Patch Hometown Christmas is loaded with festive recipes, merry-making tips, and warm holiday memories. You will find recipes for Breakfast, Warmers, Dinners, and Treats.  There are also sections for Open House recipes and Slow Cooker Comfort Foods.  The recipes are easy to prepare and, best of all, tried and approved by their authors.

For more information on Gooseberry Patch, visit the Gooseberry Patch blog and the Gooseberry Patch Page on Facebook.

 

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Mothers Day Brunch Ideas

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Finding Mothers Day brunch ideas that are easy and special at the same time can be a challenge.  I want to be able to spend time with my Mom chatting and enjoying coffee.  I don’t want to be in the kitchen cooking or taking care of last minute details.  For me, brunch is the perfect way to relax over coffee and just enjoy time together.  Breakfast is too hectic with getting the kids situated and off to school.  I may or may not be awake enough to function for breakfast depending on how much coffee I’ve had.  Since brunch happens a bit later on, I’m more awake.  The kids are at school or up, fed and off with friends.  My husband is off keeping busy somewhere.

Mother's Day brunch ideas

Mothers Day Brunch Ideas

  • Coffee. You absolutely must have coffee. If you insist, tea will work as well. Some time of hot, morning beverage is a definite just have.
  • Flowers. Flowers set a pretty table whether you buy them from the florist or pick them from the backyard.
  • Pretty linens. How about some pretty spring colored placemats, napkins (like these on Amazon) or tablecloth?
  • Food. Ideally, something that just needs to be popped into the oven and served is ideal for Mothers Day brunch ideas. That way you can spend more time visiting. This Breakfast Bread Pudding with praline Topping is amazing. I found this recipe in the Modern Maple cookbook.
5.0 from 4 reviews
Breakfast Bread Pudding with Praline Topping
 
Author:
Recipe type: Breakfast
Ingredients
  • 1 tsp butter, softened
  • 1 loaf challah or other rich egg bread, unsliced (you won't use all of it)
  • 5 large eggs
  • 1½ cups whole milk
  • 3 tablespoons maple syrup
  • 1 tsp vanilla extract
  • ⅛ tsp salt
  • Praline Topping:
  • 6 tsp butter, very soft
  • ½ cup packed light brown sugar
  • ½ cup chopped pecans
  • 2 tbsp maple syrup
  • ½ tsp cinnamon
Instructions
  1. Rub the tsp of butter evenly inside an 11x17 inch baking dish or casserole. Cut bread into 1 inch cubes, adding to the dish as you go. Continue until the dish is about three quarters full, about 6 cups of cubes.
  2. In mixing bowl, beat eggs with whisk until well mixed but not foamy. Add milk, 3 tbsp syrup, vanilla and salt; beat until well mixed.
  3. Pour over bread, stirring gently to coat all pieces.
  4. Cover dish with foil & refrigerate for at least 4 hours or overnight.
  5. When you're ready to bake, heat oven to 375F. Remove dish from refrigerator and let it stand at room temperature while you make the praline topping.
  6. In a mixing bowl, stir butter vigorously with a spoon until smooth. Add brown sugar and stir to combine. Stir in the pecans, 2 tbsp syrup, and cinnamon.
  7. Spoon small dollops on top of the soaked bread.
  8. Bake for 5 minutes, then reduce heat to 350F and continue baking until the mixture is set and golden brown, 40 to 45 minutes total.
  9. Serve warm with additional maple syrup if you like.

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Crockpot Flan Recipe

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I had no idea there was a crockpot flan recipe.  I love flan but I have always made it in the oven.  A crockpot flan recipe means that I can start it during the day in the crockpot and it will be ready at night when I want dessert.  Getting dinner ready on the table can be hectic enough some nights and when that’s the case, dessert in the crockpot is a great choice.  I found this crockpot flan recipe in a cookbook called Slow Cooker Desserts by Jonnie Downing.

Easy crockpot flan recipe

Crockpot Flan Recipe

5.0 from 10 reviews
Crockpot Flan Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Mexican
Serves: 4
Ingredients
  • 1¼ cups granulated sugar, divided
  • 3 large eggs
  • ½ (14-ounce) can sweetened condensed milk
  • 1½ cups whole milk
  • ½ tsp vanilla extract
Instructions
  1. Warm a small saucepan on the stove over medium heat and then pour in 1 cup sugar. Stir constantly until the sugar melts and browns. Remove from the heat and spoon 3 tablespoons liquid caramel into each of 4 ramekins. Gently rotate the ramekins until the caramel coats the sides. Set aside.
  2. In a large bowl, whisk the eggs. Add the condensed and whole milk, the remaining ¼ cup sugar, and the vanilla, whisking to mix thoroughly. To produce an extra smooth flan, strain the mixture through cheesecloth or a fine mesh wire strainer. Pour over the caramel in the ramekins.
  3. Set the ramekins in the slow cooker. Carefully pour in hot water to surround them, but not enough that any will get into the ramekins. Cover and cook on high for four hours. Carefully lift out the flans and let them cool on trivets or a wire rack for at least one hour.
  4. To serve, run a knife around the edge of each ramekin and flip the chilled flans upside down into individual serving plates.

Crockpot Flan Recipe

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The Fresh Egg Cookbook from chicken to kitchen review

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The Fresh Egg Cookbook

The Fresh Egg Cookbook

An egg cookbook is something I’ve been looking for because we get so many eggs from our ducks and chickens.  Sometimes I look at the cartons full of eggs in the refrigerator and my mind draws a blank when I try to think of a new egg recipe. I get tired of making the same old recipe night after night.  There are only so many times that I want to eat scrambled eggs or French toast in the same month. The Fresh Egg Cookbook by Jennifer Trainer Thompson includes not only recipes for using the eggs but also information about eggs and the top ten breeds of chickens in the author’s opinion.

The Fresh Egg Cookbook starts out with an introduction to chickens including her experience raising chickens.  You’ll also learn why fresh eggs are better than store bought eggs.  The recipes are divided into Classics, Breakfast, Lunch & Dinner, Egg-Cess, Vegetarian Dishes, and Desserts.  Each chapter is so much more than a collection of recipes.  There are all sorts of personal stories included from the author’s lives.  The recipes include a brief description of why the author chose the recipe, the ingredients list, and easy to follow instructions.

Scattered throughout the cookbook are not only photographs of the recipes themselves but also of eggs, chickens, and cute egg decor and dishes. The whole book has a very country feel to it which is exactly what I wanted.  There are some old time favorite recipes like the Corned Beef Hash and Eggs and the Egg Foo Young.  There are also recipes that are more exotic that would work for guests or for a special night like the Gruyere and Broccoli Quiche and Verna’s Souffle Glace au Citron. I really appreciate that there is a section that’s full of vegetarian recipes for those of us trying to reduce our meat consumption.  It’s also a great way to keep the cost of your groceries down.  I tried the Baked Eggs in Tomatoes recipe and they were delicious!

If you find yourself with an excess of eggs or would simply like to try a few new recipes, The Fresh Egg Cookbook from chicken to kitchen is definitely the book to get!

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising”

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Maple French Toast recipe

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We are very lucky to have a ton of maple trees on our property. Our neighbor sugars them for us for free in exchange for a portion of the syrup.  We always end up with at least eight jars of maple syrup each year and since we wouldn’t sugar them ourselves, it’s a great arrangement.  Since we also have ducks and chickens that keep us in eggs, French Toast is something we eat a lot of.  Adding maple syrup to the French toast makes it even better!  I found this recipe in the Dishing Up Maine cookbook.

 

5.0 from 5 reviews
Maple French Toast recipe
 
Recipe type: Breakfast
Serves: 4
Ingredients
  • ¾ cups whole milk
  • 3 eggs
  • 3 tbsp pure maple syrup, more for serving
  • pinch of ground cinnamon
  • 3 tbsp unsalted butter
  • 4 slices good quality bread
Instructions
  1. Whisk together milk, eggs, maple syrup and cinnamon in a shallow dish.
  2. Melt 1½ tbsp of the butter in a large, heavy skillet over medium to medium high heat. Dip 2 slices of bread into the egg mixture, letting excess drip off, and place in the pan. Cook until the undersides are crusty, golden brown, 2 to 3 minutes. Turn and cook until the bottom sides are firm and flecked with brown, about 2 minutes. Repeat with the remaining butter, bread, and egg mixture.
  3. Serve hot with butter and maple syrup

 

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Tortilla Espanola recipe – gluten free recipe

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Tortilla Espanola

Tortilla Espanola recipe

4.3 from 3 reviews
Tortilla Espanola recipe- gluten free recipe
 
I cut this in fourths to create a single portion. Use these measurements if you want a Tortilla Espanola recipe with four servings.
Recipe type: Breakfast
Ingredients
  • 8 eggs
  • salt
  • 2 cups olive oil
  • 1 Vidalia onion, thinly sliced
  • 1 clove garlic, slightly crushed
  • 3 large Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
Instructions
  1. Lightly beat the eggs, season with a generous sprinkle of salt, and set aside.
  2. In a large skillet heat the olive oil over medium low heat. Add the onions and garlic and gently cook until translucent, about 15 minutes. Add the potatoes and continue to cook for about 20 minutes, or until potatoes have completely fallen apart. Take care to keep the heat low enough that the potatoes and onions don't take on any color.
  3. Drain the onions & potatoes through a colander, reserving enough olive oil for cooking the tortilla.
  4. Season the potato and onion mixture with salt and mix with the beaten eggs; it should be roughly equal parts potatoes and eggs as you want the mixture to be just barely held together with the eggs.
  5. Heat a 10" non stick skillet over medium-low heat and add 1 tablespoon of the cooking oil from the potatoes and onions. Pour the potato and egg mixture into the pan and leave it alone for 2 minutes until the bottom starts to set up. Gently shake the pan to release the eggs from the edge to make sure they're not sticking at all. Cook for 5 minutes or so until the bottom is set but the top is very wet.
  6. Place a large, flat plate on top of the skillet, hold it tightly, and in one quick motion flip over the pan and the tortilla.
  7. Wipe out the pan with a paper towel and return it to the heat. Add another tablespoon of the cooking oil and carefully slip the tortilla back into the pan. Using a rubber spatula, carefully tuck the edges of the tortilla into the pan and cook for another 3 minutes. Flip one or two more times to get a rounded edge. (OK I skipped that part)

I found this recipe in Sean Mullen’s Hero Food.

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