Ingredients
3 tbs Extra virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 yello onion, finely chopped
1 1/4 lbs red potatos, unpeeled, cut into 1/2" cubes
1 1/2 packed cups (~4 oz) baby spinach
8 eggs, lightly beaten
Salt and black pepper to taste
Preparation
Heat 2 tbs oil in large nonstick or well-seasoned cast iron skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper. Stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture. Heat another 1/2 tbs oil over medium-high heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionnaly to prevent sticking, until eggs are set and bottom is brown, 12-14 minutes. Carefully invert onto a large plate. Heat remaining oil in skiller and slide tortilla back in, cooked side up. Cook about 5 minutes to goldenbrown. Transfer back to plate and let cool, at least 10 minutes. Slice into wedges and serve.
