Spanish potato omelet with baby spinach and red pepper

Directions

1. Slice the potato very thin, about 1/8 inch. In an 8-inch non-stick pan, add one tablespoon of oil and heat on medium high. When the oil is hot, add the potato and onion to pan and immediately reduce heat to medium-low. Stir potatoes occasionally and cook for about 15 minutes until potatoes are tender and can be pierced with a fork. You don’t want the potatoes to brown. Remove potatoes and onion from pan, add a pinch of salt and set aside to cool.
2. While potatoes are cooling, add chopped red bell pepper and baby spinach to the pan on low heat and warm to soften peppers and spinach for about 5 minutes. Remove and set aside to cool slightly.
3. In a large bowl, combine eggs, milk, a pinch of salt and pepper. Whip eggs with a fork to scramble. Then add the slightly cooled potatoes/onion, baby spinach and bell pepper and stir till combined.
4. Add the remaining oil to the pan and heat on medium high heat until it is hot. Add the egg mixture to the pan and pat down with a rubber spatula to even out the layers. The potatoes and veggies will be in multiple layers. Lower the heat to medium-low and cook for about 2-3 minutes, without stirring or moving the egg mixture.
5. The tortilla is ready to be flipped when the top is wet, but not runny, and the sides are firm. To easily flip, carefully run a rubber spatula around the edges of the egg and under the egg and then carefully place a large plate on top of the pan and flip the pan over so that the tortilla falls out onto the plate. Next, slide the tortilla back in the pan so that uncooked side of the tortilla is face down in the pan and the cooked side is up. Cook for an additional 2-3 minutes.
6. Invert the tortilla on a serving dish. Add salt and pepper, to taste