Spanish Tortilla

Not what you think of when you hear tortilla. This is a Spanish fritatta with potatoes, eggs and veggies. It was fun to make and tasted pretty good. I served it with chorizo sausage for David. Two thumbs up!

Ingredients:

• 2 lbs waxy potatoes, thinly sliced (the thinner the better)
• 4 Tbsp canola oil
• 1 onion
• 2 garlic cloves, crushed
• 1 green bell pepper, deseeded and diced
• 2 tomatoes, deseeded and chopped
• 1/2 can of sweet corn
• 6 eggs, beaten
• 2 Tbsp chopped fresh parsley (I didn't have parsley so, I used green onions)
• salt & pepper

Directions:

1. Parboil the potatoes in a pan of lightly salted boiling water for 5 minutes. Drain well.
2. Heat the oil in a large skillet, add the potatoes and onion and then saute over low heat, stirring constantly, for 5 minutes until the potatoes have browned
3. Add the garlic, green pepper, tomatoes, and corn, mixing well
4. Pour in the eggs and add the parsley. Season to taste with salt and pepper. Cook for 10-12 minutes until the underside is cooked through.
5. Remove the skillet from the heat and continue to cook the tortilla under a preheated medium broiler for 5-7 minutes or until the tortilla is set and the top is golden brown.
6. Cut the tortilla into wedges and serve. Or cut in cubes and use as an appetizer (or tapas!)

Enjoy!

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