I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Spanish Egg and Potato Torta

Spanish Egg and Potato Torta



  • 3 each Russet Potato

  • 12 each Eggs

  • 1 tsp Sea Salt

  • 1 tsp Turmeric

  • ½ tsp Black Pepper

  • 1/3 cup Chives, minced


1.     Slice potatoes thin on a mandolin into disks.

2.     Bring a medium pot of water to a boil.

3.     Add potatoes and blanch for 4 minutes

4.     Drain potatoes and allow to cool.

5.     Whisk eggs together with sal, pepper and turmeric.

6.     Combine sliced potatoes with eggs.

7.     Layer potatoes into a parchment lined spring form pan, pour any remaining egg over the potatoes.

8.     Bake 350F convection for 40 minutes, until golden.

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