Egg

The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.

This omelet is flavored simply with nearly charred onions and fresh chives. To ensure the accompanying frites are soft and pillowy on the inside, they’re cooked in salted water before being fried.

This omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables—or a random radish or extra scallion).

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.

The secret to these stewy baked eggs is a can of lentil soup. Any basic variety of lentil soup will work—you'll dress it up with the earthy spices and caramelized onions.

In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.

These Dominican mashed plantains are creamy, hearty, and full of flavor, while still tasting fresh and light. They have a mellow, tropical earthiness that becomes a canvas for colorful toppings like pickled red onions and avocados.

Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture mean they’re ideal for making meatless chorizo. If beets aren’t your thing, any sweet root vegetable will work.