Batata Rellena Con Huevo

Brooke uncovered a blog recipe treasure and passed along the post for An Idaho Sunrise Egg Stuffed Potatoes.  I found it to be a particularly clever recipe and set out to replicate it.  It is essentially scrambled eggs with veggies inside a sweet potato shell, topped with melted, gooey cheese.  For vegetarian recipes, this is about as good as it gets.  I love that this recipe can be altered to utilize to a wide variety of ingredients.  A sweet potato, a regular potato or even a zapallo would make a good shell.  Other potential ingredient combinations could vary from blue cheese, leeks and pancetta to caramelized onions and brie.  The possibilities are endless.  I kept it simple with green onion, red pepper and reggiano.

Ingredients for two servings:

  • Two batatas, or sweet potatoes
  • Two eggs
  • One green onion, diced
  •  1/4 cup of red pepper, finely chopped
  • Shredded cheese.  I used reggiano, but would have preferred blue cheese, had it been available in my corner market.
  • Salt, pepper, cayenne to taste

Directions:

  • Wash the sweet potatoes and puncture the skin with a fork several times.   Bake at 350° for 40 minutes.
  • In a small bowl, mix the egg with the onion, pepper and seasonings.
  • When the batata is cooked, slice the top layer from the batata, and using a spoon, hollow out the insides.
  • Pour the egg mixture into the hollowed out space, and return to the oven for 12 minutes.
  • Sprinkle cheese on top and bake until it is bubbles.  Enjoy!

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About MyBeautifulAir

Wherever I go, there I am.
This entry was posted in Comida y la Vida and tagged , , , . Bookmark the permalink.

3 Responses to Batata Rellena Con Huevo

  1. Alexa says:

    This used to be one of my favorite meals ever! Thank you thank you thank you!

  2. Murphy Scott says:

    I am making this as we speak. Could not think of what to eat for dinner so thanks for the inspiration!

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