Mushroom Potato Roast Red Pepper Tortilla

I love tortillas especially on Sunday nights when there are loads of leftovers from the weeks dinners and lunches. This meal is so easy to make and almost anything goes. Just make sure your eggs come from a sustainable source and the chooks are treated with respect.

Serves 6 to 8

Ingredients

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 onion, finely chopped
700g potatoes, unpeeled, cut into 1/2-inch cubes
1 teaspoon fine Himalayan rock salt
Freshly ground black pepper to taste
1 1/2 packed cups baby spinach shredded
1 cup thinly sliced roasted red peppers, drained well
10 eggs, lightly beaten
4 cups button mushrooms, chopped into quarters

Method

Heat 2 tablespoons oil in a large non-stick pan 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 the pan clean. Stir peppers and eggs into potato mixture.
Heat another 1/2 tablespoon oil over medium heat. Transfer mixture to pan and cook, running spatula around edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is brown, 12 to 14 minutes.
I like to use a cast iron pan so after slowly cooking the tortilla you can transfer it to the oven (preheated to 160Z°C) for a further five to eight minutes or until the tortilla has set.
Transfer to a plate and let cool at least 10 minutes. Slice into wedges and serve.