Recipe

		Oven baked tortilla
		Serving Size - 6
		Prepared By - Russ
		Recipe Rating	Printer Friendly Recipe

4 tbsp olive oil, plus extra for oiling

1 large garlic clove, crushed

4 scallions – white and green parts finely chopped

1 green pepper seeded and finely diced

1 red green pepper seeded and finely diced

6 oz potato, boiled, peeled and diced

5 large eggs

1/2 cup sour cream

6 oz Spanish rocal, cheddar or parmesan

3 tbsp snipped chives

salt and pepper to taste

Preheat oven to 375 degrees. Line a 10 x 7 in pan with aluminum foil and brush with olive oil. Place the olive oil, garlic, scallions, and bell peppers in a skillet and cook over medium heat stirring for10 minutes or until the onions are soft but not browned. Remove from the heat and let cool, add in potatoes. Beat the eggs, sour cream, cheese and chives together in a large bowl. Stir the cooled vegetables into the bowl and season to taste with salt and pepper. Pour the mixture on to the lined pan and smooth over the top. Bake in a preheated oven for 30-40 minutes, or until golden brown puffed and set in the center. Remove from the oven and let cool and set. Run a spatual around the edges, then invert on a cutting board, browned side up and peel off the foil. If the surface looks runny, place under a broiler to dry out. Let cool completely. Trim the edges if necessary then cut into 48 squares.