 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Easy brunch recipe Ingredients:
6 small potatoes, cut into 1 inch pieces |
1 tablespoon sea salt (divided) |
1 teaspoon sea salt (divided) |
1/8 cup olive oil |
salt and pepper, to taste |
8 eggs |
3 tablespoons heavy whipping cream |
1 1/2 teaspoons paprika |
1/4 teaspoon freshly cracked black pepper |
1 tablespoon garlic, minced |
1/2 cup red onion, minced |
1/2 cup sour cream |
2 teaspoons garlic, minced |
Directions:
1. Preheat oven to 375 degrees.
2. Cover potatoes with water and add 1 tbps sea salt. Bring to a boil and simmer 3 minutes. Drain.
3. Heat olive oil in large non-stick ovenproof saute pan over medium heat. Add potatoes and brown 4 to 5 minutes. Season lightly with salt and pepper.
4. Whisk eggs with whipping cream, paprika, remaining 1 teaspoon sea salt, cracked, and onion.
5. When pototatoes are tender, add egg mixture to pan and stir quickly for about 30 seconds. Place pan in pre-heated oven and bake 5 minutes or until puffy and set.
6. Mix sour cream and 2 tsp garlic.
7. Remove pan from oven and serve with garlic sour cream.
|
|