Torta con Papas

This weekend was not a typical slow one, and having worked most of Saturday, I did not feel like cooking, and drove to the Korean market district for a delicious, hearty bowl of beef and glass noodles. After the late lunch, I walked though the aisles of the adjacent food store and loaded up on spring onion and cucumber kimchi, peppers and anchovies, and marinated lotus pods. The pickings were great but I held off on the other great stuff on the kimchi counter. Later in day,I did not fancy a slow dinner and decided to whip up the torta con papas to stave off my cravings without loading up.

Torta con Papas
Serves 4-6

3 large potatoes, peeled and sliced thinly
2 cloves garlic, minced
1 medium onion, minced
1 red bell pepper, cored, seeded and diced
2 stems green onions, trimmed and chopped
5 large eggs, beaten
2 heaping tablespoons flour, mixed with 4-5 tablespoons water
4 tablespoons butter or vegetable oil
sea salt and freshly ground black pepper
1/4 cup Parmiggiano Reggiano cheese, grated (optional)
sour cream (optional)

In a large skillet or omelet pan, heat the butter or vegetable oil over medium high heat. Saute the garlic, onions, green onions, and diced bell pepper for 3-5 minutes. Add the thinly sliced potatoes and turn up the heat. Saute until the potatoes are cooked and slightly brown, stirring occasionally to prevent scorching. Beat the eggs, and in a smaller bowl whisk the flour and water, then add to the beaten eggs. Pour into the sauteed potatoes, and cook over medium heat until set. Gently shake the pan occasionally to distribute the egg and flour mixture evenly over the pan. Transfer the skillet to a preheated oven set to broil or 475 degrees Fahrenheit. Keep in the oven for 3-5 minutes, or until the eggs are cooked. Cooking time may vary depending on your oven settings. Sprinkle the cheese over the torta and keep in the oven until the grated cheese is slightly golden. Remove from heat and set to cool before slicing into portions. Serve with green salad or other preferred side items. This recipe will serve 10 as appetizer or 4-6 as a main course. Top with a tablespoon of sour cream, if desired.