Tortilla (Spanish-frittata-omelet-thing)

Being from the Western part of the U.S. I am surrounded by people who think tortillas are flat wheat bread products. However, in Spain and Cuba and probably other Spanish speaking countries, a tortilla is a combo omelet-frittata. A really yummy one at that. During our trip to Spain in 2006, we lived on these. I still haven't been able to completely recreate it, maybe it's the cheese, maybe it's just that someone else was cooking, maybe it was the fact we were in Spain? I don't know, but this is pretty close.

one dozen eggs

half a sweet yellow onion -thinly sliced

1 red pepper -thinly sliced

three red potatoes -thinly sliced

1 handful of grated provolone or mozzarella

2 handfuls of grated sharp cheddar

1 handful of grated asiago or parmesan

1-2 tbs or so of milk

sea salt to taste

pepper to taste

a lot of olive oil

pre-heat oven to 350 degrees F.

In a skillet pour in the olive oil and over high heat saute potatoes for about 5 minutes, lower heat to medium low and add peppers, onion, salt and pepper, saute another 10-15 minutes until potatoes are soft and peppers are limp.

Meanwhile, beat together eggs and milk, add cheese, when potato mixture finished add egg and cheese mixture to it.

Place in oven for 25-30 minutes, until eggs are cooked all the way through.

While tortilla is in oven, slice some tomatoes, red onion and cucumber and toss with red-wine vinegar and olive oil.

After 30 minutes pull out of oven and with spatula loosen edges.
Invert onto plate and let sit five or so minutes.
Slice into wedges and serve. We usually serve it with some French bread (because you can't get Cuban bread in Denver....but seriously that's the best!) and cucumber tomato salad.

It's one of our favorite vegetarian meals (we try for one or two a week).

Enjoy!