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Spanish Tortilla (Italian Frittata)
This dish is cooked on the stove in a medium-sized skillet, preferably non-stick, with a handle that may be wrapped in foil so pan can be placed in the broiler to finish off the top. If this is not possible, it may be turned out on a plate, inverted, and finished off in the same skillet.
Clean, perforate, and bake large potato in microwave for about 3-1/2 to 4 minutes or until about 80 percent done. Cool a little, and slice cross-wise into thin but substantial wafers. Heat oil and saute onions until limp. Add garlic and stir briefly, then add sweet peppers and saute about 1 minute longer. (If using sausage, crumble in a hot skillet, partially drain, and then saute vegetables in remaining sausage and grease). Finally, add tomatoes and spinach until heated through. Set mixture aside in bowl.
Wipe skillet. Spray with non-stick cooking spray or lightly oil. Line bottom of pan with potato slices. Spread vegetable/meat mixture evenly over potatoes. Beat eggs and milk, add cheese, and pour over mixture in skillet. Cover and cook on medium heat burner until mixture sets. Raise sides of tortilla and tilt pan to allow raw mixture to flow under and hasten cooking without burning bottom.
When just set, remove from burner, sprinkle a little more cheese on top, wrap handle with foil, and place pan just inside broiler and let top brown for 2 or 3 minutes. When done, turn out on platter and cool very briefly. Cut into wedges and serve with fresh tomatoes, green chiles, and/or salsa. Try this on your own taste buds. Add a sprinkle of chopped cilantro or parsley if desired. For more Italian taste, use a teaspoon of Italian spice mix to the egg mixture.
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