This Tortilla can be enjoyed at lunch time as well as for dinner, with a big green salad on the side and some hearty bread (and a glass of vino tinto). But you could also serve this as an appetizer, cut in triangles on bread and drizzled with the parsley/caper dressing. Enjoy!
10 ounces of golden potatoes, peeled, halved lengthwise, and sliced into thin half-moons
3 eggs, whisked
1/2 of a red bell pepper, sliced and then cut into 1-inch pieces
1/2 medium onion, thinly sliced
1/2 cup baby spinach, chopped
1 garlic clove, minced
4 tablespoons of crumbled sheep's milk feta
2-3 tablespoons of olive oil
salt and pepper to taste
for the dressing :
1 tablespoon of capers, chopped
1 tablespoon of parsley, chopped
2 - 3 tablespoon good-quality olive oil
make it :
Heat a medium cast iron skillet (or non-stick) over medium heat, add the potatoes and cover and cook for about 5 minutes without stirring them. You want the potatoes to get that golden brown crust.
Then add onions and peppers, lower the heat to medium-low, and continue to cook for about another 5 minutes, covered, until veggies have become soft. Season with salt and pepper.
In the meantime whisk the eggs in a medium bowl, season with a little salt and pepper.
Add the garlic and spinach to the potato mixture and stir until spinach starts wilting.
Turn the heat off and let cool for a minute or so.
Add the potato mixture to the eggs along with the feta and combine well, breaking of some of the potatoes.
Heat an 8-inch cast iron skillet (or non-stick) over medium-low heat and add 1 tablespoon of olive oil and coat well. Once hot, add the potato egg mixture to the pan, flattening the top, and cook for 10 minutes.
Meanwhile heat the oven to 400°.
Transfer the skillet to the oven and bake for an additional 15-20 minutes or until the top is golden brown.
In a little bowl combine the capers, parsley and olive oil and drizzle over your tortilla piece. Voila! —Mighty Delicious