Tater tot egg bake with bitter greens salad
Indulge in a delightful tater tot egg bake paired with a tangy bitter greens salad. A harmonious blend of flavors for a refreshing culinary experience.
Ingredients:
- small shallot, thinly sliced
- Tbsp. fresh orange juice
- Tbsp. sherry vinegar or red wine vinegar
- Tbsp. extra-virgin olive oil, divided
- tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
- Freshly ground black pepper
- cup sliced almonds
- large onion, halved through root end, thinly sliced
- large eggs
- 32-oz. bag tater tots, thawed
- small head of radicchio, leaves separated, torn
- cups baby arugula
- oz. Manchego cheese, shaved
Instructions:
- Combine shallot, orange juice, vinegar, 3 tablespoons of oil, and ½ teaspoon of Diamond Crystal or ¼ teaspoon of Morton kosher salt in a large bowl using a whisk; season the dressing with pepper. Keep it aside.
- Heat a dry 10-inch nonstick skillet (at least 2 inches deep) over medium-high heat. Toast the almonds, stirring occasionally, until they turn golden brown, which should take 6 to 8 minutes. Move them to a plate and let them cool.
- After clearing the skillet, add 2 tablespoons of oil and reduce the heat to medium. Put in the onion and cook, stirring occasionally and lowering the heat if necessary, until it becomes very soft without changing color, for about 10 to 12 minutes. Let it cool slightly.
- Meanwhile, in a large bowl, whisk the eggs with the remaining 1 teaspoon of Diamond Crystal or ¾ teaspoon of Morton kosher salt; season with pepper. Mix in the tater tots and allow it to sit for 10 minutes.
- Incorporate the onion into the egg mixture (try to maintain the integrity of the tater tots, but it's fine if some break apart). Heat 2 tablespoons of oil in the same skillet over medium-high heat. Pour the egg mixture into the pan and use a heatproof rubber spatula to flatten the surface ensuring that the tater tots are mostly submerged. Lower the heat to cook undisturbed, keeping an eye on the edges to prevent the egg from browning excessively, until the underside is golden and the top is slightly runny, for about 20 to 25 minutes.
- Using a spatula, release the edges of the egg. With oven mitts on, cover the skillet with a large plate and quickly flip it over to release the egg onto the plate. If the skillet is dry, add 1 tablespoon of oil. Return the egg to the skillet, this time with the top side down, and cook until the center is just set, approximately 5 minutes. Place it back on the plate and allow it to cool if desired.
- To serve, mix radicchio, arugula, cheese, and nuts with the reserved dressing and toss to combine; adjust seasoning with salt and plenty of pepper. Place the salad on top of the tortilla.
Summary:
- Calories: 2270 kcal
- Fat: 193 g
- Protein: 94 g
- Carbs: 44 g
- Potassium: 1760 mg
- Magnesium: 216 mg