Professional chef Zack Squier is an avid hiker and frequent camper who often scores an invite to outdoor overnights because it's a given that he’ll be doing the cooking... and he’s not content to just serve up your standard oatmeal or egg scramble for camp breakfast.
Here, he’s taken the western omelet and sent it abroad to mingle with tortilla Española, a Spanish mainstay. The result is a hearty breakfast fit for a day of hiking and exploring, elevated by the zing of crème fraîche and chili sauce. (Don’t skip it!)
Zack’s main tips for pulling off this dish? “Make sure your pan is very well seasoned and don’t hesitate with the flip — just go for it!”
Western Egg Tortilla
1 cup olive oil
1 lb or 2–3 large potatoes, peeled and very thinly sliced
1 large Vidalia onion, thinly sliced
1 bell pepper, thinly sliced
1 cup broccoli, chopped small
6 large eggs
1 cup diced cheddar cheese
1 cup diced ham steak
Salt and pepper to taste
Fresh chopped chives for garnish
Grilled sourdough for serving
Crème fraîche topping
1 cup crème fraîche or sour cream
2 teaspoons of chili sauce, like sriracha
¼ teaspoon black pepper
½ teaspoon kosher salt
- Coat a 10- to 12-inch nonstick pan or heavily seasoned cast iron pan with ½ cup olive oil and heat over medium high on your camp stove. Once oil is hot, approximately 300 degrees, add onions, peppers, and potatoes, seasoning with salt and pepper.
- Cook, stirring regularly to prevent burning, until potatoes start to soften. Add broccoli approximately 1–2 minutes before potatoes are done and can be easily pierced with a knife. Remove the pan from heat and set aside the vegetables, wiping the pan if necessary.
- Whisk together 6 eggs, seasoned with 6 pinches of salt and 2 pinches of pepper. Return the pan to medium heat and add 2 tablespoons of reserved or new oil; let heat for 1–2 minutes.
- While heating, gently mix together eggs, vegetables, and ham. Add to the pan, set the heat to low, and sprinkle in diced cheddar. Cook until the edges start to set, about 4–5 minutes.
- Once edges are firm, take a rubber spatula and work your way around the edge of the pan to ensure no sticking. Tightly cover the pan with a large plate and carefully (but quickly!) flip the tortilla onto the plate. Add another tablespoon of oil to the pan, gently slide the tortilla back into pan, and cook for another 4–5 minutes.
- While tortilla is cooking, whisk together crème fraîche, chili sauce, and salt & pepper. Set aside.
- Once completely cooked, slide the tortilla onto a cutting board or plate, let cool, and cut into 6 or 8 pieces. Serve with a dollop of spicy crème fraîche, a sprinkle of chives, and a slice of grilled sourdough.
Zack Squier is a professional chef, business owner, and New England native who’s currently based in Maine. His company, Squier’s Specialty Edibles, specializes in chef-crafted, Maine-grown edibles, recipes, and events. He’s a big fan of visiting Acadia National Park and Franconia Notch and is known for his habit of bringing the kitchen to the campsite with his above-average outdoor meals. (But he also wouldn’t mind if someone else wants to cook next time, y’know?)
Follow Zack on Instagram for more savory recipes!