Cottagecore Breakfast Tortilla with Eggs!
This past weekend I visited one of my best friends at her country cottage; a cozy and inviting home at Skógar, in southern Iceland, with a vintage-inspired décor that I truly feel embraces the charm of the Icelandic cottagecore or as I prefer to call “hygge”. . . in the midst of beautiful Icelandic landscape, that also provides a true respite from the outside world!
Since I had been treated to a top notch dinner upon arrival I decided it was my turn to cook breakfast and came up with a breakfast tortilla with eggs that is easy to make and can be served pretty much any time of the day as a light, tasty meal!
The breakfast tortilla is basically made with eggs and cheese that are placed onto a flour tortilla and cooked in a skillet on top of the stove, with other toppings of choice, and finished off in a hot oven or if preferred, cooked entirely in a hot oven.
1 tsp olive oil or butter
1 large flour tortilla or 3 – 4 smaller ones
4 large eggs
Sliced Cherry tomatoes, to taste
Steamed baby Spinach, (squeezed dry), to taste
Grated mozzarella or Feta cheese, to taste
Fresh herbs of choice or sprouts, to taste
Pistachio nuts (shelled) or other nuts or seeds of choice, to taste
Salt and pepper, to taste
Heat the oven to 200C/400F.
Start by placing an oven proof nonstick skillet on top of the stove, over medium heat. Brush skillet with olive oil (or melt butter directly in skillet), making sure the skillet’s bottom is very lightly covered with the oil/or melted butter.
Place the tortilla/tortillas in skillet and crack the eggs on top of the tortilla. Then, arrange the sliced tomatoes and the spinach around the eggs and scatter top with the grated mozzarella cheese.
Cook on top of stove until the egg whites are starting to turn white and the edges of the tortillas are getting crisp and golden.
Now, sprinkle with a little more grated cheese and place into hot oven for a few minutes or until the eggs are cooked to your liking.
Take out of oven, scatter sprouts and some pistachio nuts over tortilla and serve immediately in skillet.
NB: When using a nonstick skillet, it’s best to use scissors to cut the slices to avoid damaging the skillet.
If you decide to cook the dish in the oven, you can either use any oven proof dish that is sometimes easier to cut. In any case, should you be making a breakfast tortilla with a grated tomato or other sauce, then you place the sauce over the tortillas, making sure to leave a 1cm border around the edges. Then, you add the eggs and all the other ingredient and bake in hot oven (200 – 220C/ 400 -420F) until the eggs are done to your liking and the cheese has melted and is bubbling!
Below are other toppings I like, but use your imagination and get cracking with tasty breakfast tortillas with eggs . . . that you will love!
Freshly grated beef tomato (liquid drained off), cilantro sauce or salsa, eggs, sliced cherry tomatoes, sliced avocado and grated cheese of choice.
If you like it spicy, you can always scatter pepperoni or jalapeños slices on top.
This one I call my Greek salad topping with eggs! Here I use grated tomatoes, lightly blanched or sautéed finely sliced red & green peppers, Feta cheese and sliced pitted Calamata olives.
Once cooked, I sprinkle it with finely diced cucumber and chives or other fresh herb of choice. I also like to serve this breakfast tortilla version with Tzatziki (Yogurt and cucumber dip).
Many thanks Dóra for your hospitality! Börg and I loved every minute of our weekend with you at Skógar! I´m so lucky to have such wonderful friends that always bring a lot of sunshine into my life, make me smile a lot brighter, laugh louder and live so much better!