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! <br /> <br />ingredients : <br /> <br />10 ounces of golden potatoes, peeled, halved lengthwise, and sliced into thin half-moons <br /> <br />3 eggs, whisked <br /> <br />1/2 of a red bell pepper, sliced and then cut into 1-inch pieces <br /> <br />1/2 medium onion, thinly sliced <br /> <br />1/2 cup baby spinach, chopped <br /> <br />1 garlic clove, minced <br /> <br />4 tablespoons of crumbled sheep's milk feta <br /> <br />2-3 tablespoons of olive oil <br /> <br />salt and pepper to taste <br /> <br /> <br />for the dressing : <br /> <br />1 tablespoon of capers, chopped <br /> <br />1 tablespoon of parsley, chopped <br /> <br />2 - 3 tablespoon good-quality olive oil <br /> <br /> <br /> <br /> <br /> <br />make it : <br /> <br />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. <br /> <br />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. <br /> <br />In the meantime whisk the eggs in a medium bowl, season with a little salt and pepper. <br /> <br />Add the garlic and spinach to the potato mixture and stir until spinach starts wilting. <br /> <br />Turn the heat off and let cool for a minute or so. <br /> <br />Add the potato mixture to the eggs along with the feta and combine well, breaking of some of the potatoes. <br /> <br />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. <br /> <br />Meanwhile heat the oven to 400°. <br /> <br />Transfer the skillet to the oven and bake for an additional 15-20 minutes or until the top is golden brown. <br /> <br />In a little bowl combine the capers, parsley and olive oil and drizzle over your tortilla piece. Voila!

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