Squash + Potato Tortilla

Ayurveda, yoga’s sister science of holistic health, claims fall to be the time of the air element.  As the wind picks up and the airs gets dry, it can often leave one feeling ungrounded and seeking roots.  Eating with the seasons requires attuning to the current energies and creating meals that are both warming, moistening and grounding.  Given the fall harvest is plentiful with squash and potatoes, I combined them with local eggs and fresh herbs for a breakfast that will nourish, ground and sustain you for your day ahead.

½ c olive oil
1 ½ c russet potato, diced
1 ½ c red kuri squash, seeded, peeled and diced
1 tsp salt
1 tsp pepper
1 tbsp fresh rosemary or thyme, minced
4 eggs

  1. Heat olive oil on medium in an 8″ non-stick skillet.  Add potatoes, salt and pepper.  Cook for 5 minutes, periodically stirring as to not burn.
  2. Add squash, remaining salt and pepper and fresh herbs, cook until vegetables are tender, again periodically stirring as to not burn.
  3. In a medium size bowl, whisk the eggs.  Once vegetables are tender, add vegetables to the eggs, being sure to leave the oil in the skillet.  Mix the eggs to coat the vegetables.
  4. Place the eggs and vegetables back into the skillet, cook for about 2-3 minutes or eggs near skillet side begin set.
  5. Take a wooden spoon or plastic spatula and loosen the eggs around the circumfrence of the skillet.
  6. Place a plate that is the same size as the skillet over the skillet and carefully flip the egg mix, slide the egg back into the skillet to cook the other side.  Cook for 1-3 minutes depending how you like.
  7. Gently slide the tortilla onto a plate, cut, share and enjoy!

 

Serves 2

 

 

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