Posts Tagged ‘Hot Dogs’
What a fun Memorial Day weekend I just had! Lots of time spent with my little family, exploring San Francisco and doing lots of local stuff in Palo Alto. Honestly I can't think of a better way to enjoy a long weekend!
My weekend in a nutshell... We hung out at the Golden Gate bridge, went to the Bay Area Discovery Museum in Sausalito, spent time with my in-laws in San Francisco, and I even got a foot massage! To learn more about my escapades, check me out on Instagram!
To celebrate the start of summer, I was asked by Hebrew National (sponsor of this post) to come up with a delicious recipe using Hebrew National hot dogs. I've loved Hebrew National hot dogs since I was a kid. It was the only hot dog my mom would serve because she thought they were the best. And with my recipe, well, I think I've succeeded at making something delicious!
Inspired by my husband's love of Spain, I present to you my Spanish Tortilla! (Spanish tortillas are very similar to fritattas but with potatoes.) This tortilla is filled with potatoes, onions, pepper, spices, and cut up hot dog to give it that smokey, salty taste. Yum!
What's great about this dish is that it's perfect for easy entertaining. You can make it the day before, then serve it hot or cold. Plus, it works for breakfast, lunch, or dinner! And it's delicious!!
12 eggs 1/2 cup of diced yellow onion 1/2 cup of diced red onion 1 cup of chopped red pepper 1 1/2 cups chopped small red potatoes 4 hot dogs (you can substitute chorizo) 1 garlic clove 2 tablespoons chopped parsley leaves 2 tablespoons chopped cilantro leaves 2 teaspoons salt 3 tablespoons olive oil
Preheat oven to 400 degrees.
Cut the potatoes in half, then quarter. Boil for about 10 minutes, or until they just start to soften. Strain the water and set aside.
Put a cast iron or over safe 12 inch skillet over medium heat. Add the the 3 tablespoons of olive oil, thinly sliced hot dogs, salt, diced onion, red pepper, and minced garlic clove. Stir until onions start to soften, than add the potatoes. Stir gently (so as not to break the potatoes) until they are cooked through. You can add a pinch of salt and pepper to taste.
Whisk the 12 eggs in a bowl, and pour into the skillet. Stir occasionally, pulling the cooked bottom up. When it starts to solidify, but is still a little runny, move the pan to the oven. Cook for another 10-15 minutes, just until the top starts to brown.
Cut into slices, garnish with a little cilantro, and serve!
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Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.