This is a recipe from Team NF Rebel Chef Noel.
Hard-working Rebels have struggled for years to figure out how to make a portable breakfast to take to work. In fact, for those who aren’t intermittent fasting, you may have a goal of eating a healthy breakfast to start your day off right.
The closest many of us have come to solving this riddle is by making a favorite of The Rebellion: Prosciutto Wrapped Egg Muffins. However, I rarely make them because I’m a hot mess in the kitchen and I get egg EVERYWHERE. Plus, I find prosciutto prohibitively expensive and I have ruined many muffin tins and lost much of my breakfast to…well…them sticking to the pan. Solve this problem for me Jedis of the egg muffin order; you’re my only hope.
I may have discovered a solution for us muffin dunces. Recently I went on an Epic Quest of my own and discovered something called Tortilla Espanola.
This Spanish dish just might be something foreign we can add to our healthy breakfast arsenal. It’s healthy, tasty, and traditionally, there are only 4 ingredients. That means it’s super easy to make!
Tortilla Espanola is a Spanish dish that is essentially an egg cake with potato and onion. It’s cut into triangles or squares and served at room temperature as tapas. You might think: cold egg? Gross! But there’s no reason you can’t warm it up in the microwave before you head out. (But, before you do, give it a try traditionally and keep it chilled or at room temperature.)