This little doozey is as much fun to make as it is to eat. It's simple, affordable, and you can tweak it any way you like. Add mushrooms, peppers, cheese, onions. The sky is the limit. Just be sure that if you add veggies, you cook them slightly, first. You don't want a watery tortilla. Nope. This serves about 4 people.
8 large eggs
2 medium Yukon Gold potatoes, very thinly sliced
1/4 red bell pepper, sliced thin
2 TBS half-n-half (optional)
2 tsp ground black pepper
3 tsp salt, divided
1 tsp paprika
1/4 cup extra virgin olive oil
Preheat your oven to 350 degrees
In a medium, oven-proof, non-stick skillet, layer potato slices on top of each other, covering the entire bottom of the pan. Then, sprinkle them with 1 1/2 tsp salt and cover them with oil.
Heat skillet to medium heat and allow them to cook for 2-3 minutes.
Meanwhile, in a mixing bowl, beat your eggs with the half-and-half. Add remaining salt, pepper, and paprika.
Add the bell pepper slices to the top of the potatoes and pour over egg mixture.
Each 1 1/2 minute, use a spatula to release the sides of the egg mixture from the pan and allow new, uncooked mixture to form an edge. Repeat 2 times.
Remove the skillet from the heat and place into the center of the oven. Cook for about 7-10 minutes, or until the mixture rises and is nearly completely cooked in the center. Remove and allow to sit for 5-7 minutes and continue cooking naturally.
Place a plate over the pan, turn it upside down to release the tortilla onto the plate.