Potato Tortilla

a.k.a. Potato Pie

Serves 4 as a side, 8 as an appetizer.

1/4 c extra virgin olive oil
2 medium potatoes
1 small or medium onion
1 red pepper
1 stalk celery
1 bunch green onions
2 large cloves garlic
4 eggs
salt
pepper
oregano
rosemary

Heat a 9-inch iron or non-stick oven proof skillet on medium heat. Peel and grate the potatoes into a bowl of cold water. Rinse and drain the potatoes in a colander. Squeeze out excess water.

Heat 2 T of the olive oil in the skillet. Add the potatoes, and stir them to coat them with the oil. If desired, add salt and pepper to taste. Fry undisturbed for 10 minutes. With a spatula, turn the potatoes and fry for 10 more minutes.

While the potatoes are frying, peel and chop the onion into medium dice. Seed and slice the pepper into sections, then into 1/4-inch strips. Finely chop the celery. Mince the garlic. To prepare the green onions, trim and peel off the limp or discolored stalks. Cut off the green tops, and chop the white bulbs separately from the tops.

When the potatoes are nicely browned, remove them from the skillet to a plate or bowl. Add the remaining olive oil to the skillet. Set aside the garlic and green onion tops and bulbs. Add the remaining vegetables to the skillet. Stir to coat and cook for about 7 minutes, stirring occasionally. Add the garlic and the chopped green onion bulbs. Add the herbs and salt and pepper to taste, and continue cooking for another three minutes.

While the vegetables are cooking, beat the eggs. Heat the oven to 375º F (190º C).

When the vegetables are soft, remove them from the skillet. Turn the heat to low. Place the potatoes in the skillet, and arrange to cover the bottom of the skillet. Heat for a couple of minutes. Spoon the vegetables on top of the potatoes, then pour the beaten eggs on top of the vegetables. Gently shake the skillet to distribute the eggs evenly. Sprinkle the reserved green onion tops on the eggs. Let the skillet sit for about 3 minutes over low heat. Put the tortilla in the oven, and bake for 10 minutes.

Remove the tortilla from the oven. Serve warm or at room temperature. The potatoes will firm up as they cool.

Variations: Add 1 T chili pepper or 1/2 t hot pepper flakes to the potatoes for a little heat. Stir 5 or 6 chopped olives into the vegetables before adding the eggs. Sprinkle 1 T large capers on top of the eggs. Lay 8 sliced artichoke hearts on top of the vegetables before adding the eggs.