Tortilla Espanola

When I say tortilla where I live most people immediately think about the round thin flatbread used when eating tacos. Apparently tortilla means "small torte" so just as the Mexican tortillas can be seen as "small tortes" so can the Tortilla Espanola. The spanish version is a small potato cake. Traditionally it's fried in a skillet but in this recipe it's baked in the oven. That way you can make a big portion and do as I did; cut it in small squares and serve as finger-food. This way you can easily serve a lot of people.


Ingredients;

4 large potatoes sliced thin preferably with a mandolin (goes faster and you can cut really thin slices)
4 tbs olive oil
3 garlic cloves minced
1 onion
1 red bell pepper
1 green bell pepper
8 large eggs
3/4 cup sour cream
1 1/2 cup grated Parmegiano-Reggiano
a handful chopped herbs (whatever you have )
salt and pepper to taste

Preheat oven to 375F

Boil the potatoes until tender. Make sure they don't boil to long.... Drain and cool.
Line a rimmed baking sheet with parchment paper, set aside.
Place the olive oil, garlic, onions and peppers in a pan and cook over medium heat until soft and let cool. Stir in the potatoes.

In a large bowl beat the eggs, sour cream, cheese and herbs. Stir in the potato mix and season with salt and pepper.

Pour the mixture onto the baking sheet and smooth the top. Bake for approx. 40 minutes, until golden brown. Use a pin to check that it is set in the center. Remove from the oven and let cool.

Lift by the ends of the parchment paper onto a cutting board or a plate. Carefully remove the parchment paper from underneath.

Serve cold or at room temperature.