I have some amazing looking portabella mushrooms from the farmer’s market, some potatoes that are getting soft, orange peppers that are starting to wrinkle, a lot of eggs and not a lot of inspiration for dinner. I’m gonna find a way to use all these ingredients, make it yummy and not take a lot of time. It’s already 4pm and I’m not feeling super motivated to get dinner on the table! I’m sure many of you have days like this too! It’s hot and humid and the weather has zapped all my energy although I haven’t done a thing today (except entertain 3 kids under 3 ½ that is!).

So, on to dinner. I had better get a move on it if we are going to eat this evening.

Torta de Huevo – Mintz version!

Ingredients:
• 1/4 cup bacon grease/butter/coconut oil
• 4 potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 medium portabella mushrooms, chopped
• 1 red pepper chopped
• 8 large eggs, beaten to blend
• 1 TBSP Oregano
• 1 TBSP Basil
• ½ tsp ground thyme
• 2 tsps garlic salt
• Pepper to taste

Instructions:
1. Heat 1/4 cup bacon grease, butter or oil in large ovenproof skillet over medium heat.
2. Add potatoes; simmer in oil 3 minutes.
3. Add onion; sauté until potatoes and onion are almost soft, about 5 minutes.
4. Add mushrooms; sauté until vegetables are soft, about 7 minutes.
5. Add red peppers; sauté 4 minutes.
6. Preheat broiler.
7. Stir eggs and spices into vegetables.
8. Cook without stirring until just beginning to brown on bottom, about 3 minutes.
9. Cover skillet; cook until eggs are cooked through, about 3 minutes.
10. Uncover and broil until top is brown, about 3 minutes.

Slide spatula around edges and under torta to loosen. Slide torta onto large plate. Serve warm or at room temperature.

We all enjoyed this a lot and I’m sure we will have this again soon! It was so easy and a great last minute option! It would be good for breakfast too! Next time I might change the spices as well. The options are endless!