Tortilla and Tomato Toast

This was a delicious brunch item. We had slept in one day and it was somewhat late for breakfast but early for lunch so we had this, it's kind of like an egg, onion, and potato omelet with toast. This could be perfect for any meal!!!

Tortilla and Tomato Toast Recipe

1/4 cup olive oil

2 medium potatoes, peeled and thinly sliced

1 onion, peeled and thinly sliced

salt

8 eggs

1/4 cup milk

8 slices of crusty bread

2 really ripe tomatoes

Heat the olive oil in a large oven-safe skillet over medium heat. Add the potatoes and the onions and salt them to taste. Cook the onions and potatoes for about 15 minutes, until they are tender and not brown, turning them about every 2- 3 minutes. Preheat the boiler (if your skillet has silicone on it I would suggest low instead of high. I used high thinking it was at a safe temperature for silicone and it cracked my silicone handle a tad).

In a bowl, whisk and the eggs and the milk together with salt, to taste. Pour the eggs over the potatoes and onions and let it settle and firm up around the edges (about a minute or less). Place the skillet under the broiler and brown the top until the tortilla is firm and golden (I browned mine a bit because I was worried about taking the eggs out to early and it not being thoroughly cooked). Once golden, remove the tortilla from the broiler and cool, leaving the broiler on. 

Place the bread on a cookie sheet and toast under the broiler. Brush the toasted bread with olive oil. Cut the tomatoes and squish the tomato guts all over the toasted bread and sprinkle with salt. I toasted them again in the oven for about one more minute. 

Cut the tortilla into four wedges and serve with 2 slices of tomato toast. Enjoy!

Recipe adapted from the book: Rachael Ray Yum-O The Family Cookbook. Copyright © 2008 by Yum-o! Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.