3 tablespoons extra-virgin olive oil
4 medium potatoes, peeled and thinly sliced
1 medium onion, cut into thin rings
1 red, yellow, or orange bell pepper, cut into thin strips
2 cloves garlic, minced
Salt and freshly ground pepper to taste
- Heat the oven to 375°F. Heat 2 tablespoons of olive oil in a large cast-iron or ovenproof skillet. Add the potatoes and cook over medium-low heat, gently turning every few minutes, until the potatoes are soft and almost translucent, about 15 minutes. Turn the potatoes out into a ﬂat bowl.
- Add the remaining 1 tablespoon of olive oil to the pan, along with the onion and pepper. Cook, stirring frequently, for about 10 minutes, until very soft.
- Add the garlic and cook for 2 minutes more. Add the cooked potatoes to the pan, toss gently with the onion and pepper, season liberally with salt and pepper, and cook for about 5 minutes longer.
- Beat the eggs in a bowl and pour evenly over the mixture in the pan. Let cook on the stovetop for 5 minutes, then put the pan in the oven and bake for 15 minutes, until the top is puﬀed and just starting to brown. Cut as you would a pie, into thin wedges. Serve hot, or cold.
An Oldways recipe, for the Egg Nutrition Council