Spanish-Style Torta with Turkey Kielbasa, Potatoes, and Spinach

Spanish-Style Torta with Turkey Kielbasa, Potatoes, and Spinach

5 eggs

1/2 cup milk or soy creamer

3/4 bag (about 12 oz) Alexia brand Hashbrowns, defrosted and excess moisture removed

1 medium onion, sliced

About 1 cup turkey keilbasa, sliced into rounds (you can also substitute chorizo, andouille, or your favorite soy-sausage links)

1 cup fresh spinach leaves

1/2 cup grated Parmesan or Parmesan blend cheese

1 tsp. pimenton (smoked paprika)

1 tsp. salt or to taste

1 tsp. garlic powder or 2 cloves garlic, minced

Sprinkle of fresh ground pepper

2-3 tbs. olive oil

Preheat oven to 350 degrees.

Place potatoes in a bowl and season with half of the salt, pepper, garlic powder/minced garlic, and paprika (reserve the other halves for the egg mixture). In a separate bowl, whisk together eggs, milk, and remaining seasonings.

In a large skillet, heat olive oil over medium-high heat. Saute the onions with a sprinkle of salt until tender. Add the meat and saute another minute until warm (if you're using fresh sausage that is not cooked, make sure you cook it through now). Add potatoes and cook until browned slightly. Smooth the potatoes and onions evenly around the pan in an even layer. Pour the egg mixture into the pan and top with fresh spinach and cheese. Let cook 3-4 minutes on the stove, then finish in the oven for 7-8 minutes until cheese is melted and egg is cooked through. Serve warm or room temperature. Makes a wonderful dish for brunch, or even dinner.