Eggs are always one of my favorite foods, and I will honestly eat them any time of the day, but I often struggle with how to elevate them when it comes to serving them to guests.
My “Torta Española” will most certainly take a top spot in my emerging brunch repertoire.
- 10 eggs
- 1 white onion – finely chopped
- 2 cups half and half
- 2 pie crusts – homemade or frozen