Huevos, Papas, & Torejas Recipe

Prep potatoes

Rinse and pat dry the potatoes. Cut into 1/2-inch dice.

Cook potatoes

Heat olive oil in a large skillet over medium-high heat. Add diced potatoes and onions, season with salt, pepper, and paprika if using. Sauté until potatoes are golden and crisp on the edges, about 12-15 minutes, stirring occasionally.

Keep warm

Transfer potatoes to a warm plate and keep warm.

Whisk eggs

In a bowl, whisk 4 eggs with 2 tablespoons milk, 0.5 teaspoon salt and 0.25 teaspoon pepper until well combined.

Scramble eggs

Melt a small amount of butter in a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are softly scrambled and just set. Remove from heat.

Prepare batter

In a shallow bowl, whisk together 1 cup milk, 2 eggs, 1 teaspoon vanilla, 2 tablespoons sugar, and 0.5 teaspoon cinnamon.

Dip bread

Dip each bread slice into the milk-egg batter for about 15-20 seconds per side, allowing it to soak without becoming too soggy.

Fry torrijas

Melt 1 tablespoon butter in a large skillet over medium heat. Fry the soaked bread slices until golden brown on both sides, about 2-3 minutes per side. Keep warm.

Drizzle with maple syrup or honey if desired when serving.

Assemble

Spread a bed of potatoes on each plate. Top with a portion of scrambled eggs. Arrange a torrija on the side and garnish with chopped cilantro or parsley. Serve immediately with an optional drizzle of syrup.