I love a one-dish breakfast and this Spanish-inspired egg-and-potato combo is a great, hearty example. It works just as well at room temperature as it does hot out of the oven.
Preheat the oven to 375°F.
Heat a 3-count of oil in a
Break the eggs into a large bowl. Add the milk, season with salt and pepper, and whisk until frothy. Pour the egg mixture into the pan, shaking it to distribute the eggs evenly. Slide the pan into the oven and cook until the tortilla is puffy and set, 12 to 15 minutes. Turn the tortilla out onto a cutting board and let it cool to room temperature.
To serve, toss the greens with a tablespoon of oil and the lemon juice; season with salt and pepper. Cut the tortilla into thin wedges, and serve topped with some of the greens.
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