Greek-Style Tortilla

Greek-Style Tortilla

If it's wintry where you are, then you know how important it is to stock up on some major comfort food when a big snow storm is headed your way (and don't forget the milk!).

I love being snowed-in because it forces you to stay home and relax. Not sure if my husband agrees with me on this one though, since he's the one who goes out shoveling and works from home. But back to me, on snow days I like to watch movies or read a magazine, crack open a bottle of red wine (a tad too early), and most importantly, eat some satisfying food.

So, the other day was one of those snowy days and I felt like making a Spanish tortilla for lunch. You may think this is more of summer dish, but really you can enjoy it all year round. It always hits the spot. At least that's what my husband says!

I usually like my tortilla the traditional way, with just potatoes, eggs and onions. But this time I felt like adding some veggies to it, too. A quick look in the fridge, and there I found a red bell pepper, spinach and feta cheese. Mmmm, this could be a good combination - I thought to myself.

But I don't stop just there. Oh, no. Since I also had some parsley and capers on hand, why not make a little dressing for the tortilla to really change things up a bit and make it even more delicious.

This dish 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!


Greek-Style Tortilla

ingredients :

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!


Tip : Tortilla is best when eaten a little warm or at room temperature. It will taste great the next day as well. So definitely a dish you can prepare ahead of time if need be.