Why this meal is awesome? It takes ingredients you probably have on hand; it requires little hands-on effort; kids and big people like it; it’s awesome for Meatless Monday; it packs well for lunches; and it tastes really good. Just fyi – I use my mandolin to slice the potatoes and carrots to about ¼ inch. You can use a knife, obviously, or a food processor, too. Whatever works best for you. Just know that if the slices are thicker, the cooking times will be a bit longer, but in the end the tortilla will be a bit more sturdy. I love this with some spicy sauce or salsa. The rest of the fam likes it plain.
Susie's Tortilla
serves 6 - 8
Ingredients
6 tablespoons olive oil, divided
1 lb. red potatoes, thinly sliced (I tend to scrub and not peel)
½ pound carrots, thinly sliced (again, scrub, not peel)
1 large onion, thinly sliced
2 teaspoons kosher salt, divided
1 ¾ teaspoons black pepper, divided
1 teaspoon cumin
10 eggs, beaten
1/8 cup capers, rinsed
Directions
Preheat broiler to high with rack 8 inches from heat.
Heat 3 tablespoons of the oil in a medium cast-iron skillet over medium- high. Add onions, and ½ tsp salt, and cook them until they are soft. Add potatoes, carrots, 1 teaspoon of the salt, cumin and 1½ teaspoons of the pepper; cook, stirring often, until potatoes are tender but not browned, 12 to 15 minutes.
Meanwhile, scramble the eggs lightly in a large bowl. Once the potatoes and carrots are mostly done, remove the pan from the heat, and slowly add the potato mixture to the eggs. Stir it all well to combine.
Return skillet to the stove. Reduce heat to medium-low and add 2 tablespoons of the oil to the skillet. Pour the potato mixture into skillet, pressing into an even layer. Scatter capers over potatoes. Cook, without stirring, until sides and bottom are set and edges begin to pull away from skillet, 10 – 15 minutes.
Transfer to oven and broil until top is set and golden brown, about 7-10 minutes (be sure to watch it to make sure it browns nicely, and doesn’t burn). If you’re feeling brave, feel free to cover the skillet with a large plate and carefully invert to release tortilla. We generally are too lazy to do this and just serve it out of the pan.