This is our kitchen set-up at the cabin. We’ve got a mini-fridge, a beautiful set of cast-iron skillets, toaster, burr grinder, electric hot plate, steam kettle, and a single burner propane stove (for use in a pinch).
It can be a little challenging to cook with this set-up, but after living here for a couple years, we’ve got it pretty well figured out.
For breakfast this morning I decided to throw together a Spanish style egg tortilla. Now, until I worked at the Lodge I thought “tortilla” only referred to the Mexican flat flour or corn tortilla. At Galena Lodge I learned the word also referred to a Spanish egg dish, typically made with eggs, potatoes, and onion.
I wanted to use up some cornbread Katie made the other night, so I subbed that for the potato. Here’s what I did:
First I heated some oil in our biggest skillet, because I wanted the tortilla to be thin, otherwise it wouldn’t cook on our hot plate. As the oil was heating, I diced up some sausage links.
Once the oil was hot, I added the sausage and sauteed them until they started to brown. Then I took out our cornbread, cut off the little bit of mold that had formed on one side (don’t tell my wife about that part), and crumbled it into the pan.
As the cornbread and sausage cooked together, I cracked seven eggs and added a little salt and pepper.
Here’s a trick for fluffy eggs: add a little water, not much, I probably added a tablespoon to seven eggs.
Then making sure to coat evenly, I added the eggs to the sausage and cornbread. Do not stir. Cover and allow to cook.
Drink some coffee.
Once the eggs were mostly cooked I sliced some cheddar and added some deli-sliced pepper jack cheese.
The cheddar was sliced a little thick, so it didn’t melt as well as I’d have liked. As you can see, though, it turned out pretty well. Top with your favorite hot sauce and enjoy.
When I do this next time, I think it would be a good idea to add some finely minced onion and/or garlic to the sausage, and if I had it, I would have topped this with green onion at the end.