The Whole Wheat

This tortilla was another ingredient for our Toronto Tapas night extravaganza! Delicious hot or cold, we served with a delicious spicy red pepper sauce that my friends had on hand. This is great any time of the day!

Ingredients:

• 1 lb. potatoes, cut into slices
• 1 T. olive oil
• 7 scallions finely chopped
• 1/2 – 1 t. paprika
• 1 garlic clove, crushed
• 1/2 red serrano chili, seeded and finely chopped
• 6 eggs, lightly beaten
• salt and pepper

1. Preheat the oven to 350 degrees.
2. Steam or boil the potatoes (I always steam potatoes rather than boil – for mashed or any other variation – but do what you prefer) until they are knife tender but just before they fall apart. Remove them from heat.
3. In a large, oven proof saute pan, cook the scallions, garlic, paprika, and chili for about 5 minutes or until fragrant and softened.
4. Arrange the ingredients in the saute pan to evenly cover the bottom, the carefully arrange the potato slices over the onion mixture so they overlap but do not form on large glob. Turn the heat to high and pour the egg mixture over the potatoes.
5. Once the sides have set and the top is a bit bubbly (just ~2-3 minutes), transfer the pan into the oven. Cook ~15 minutes until a knife comes out clean and eggs are completely cooked through.
6. Flip the entire tortilla onto a plate so that the bottom of the pan is now that top of the dish. Enjoy hot or at room temp. Serve with a spicy salsa or red pepper sauce!