Yes! A "GREEK" Spanish Tortilla!!!
Wait... Wait... Let me explain...
It's been cool and grey again... So I wanted something substantial, but not too substantial. And, upon inspection, I discovered that the larder was rather bare. Now, having said that, I am Irish... Therefore there are of course always potatoes, onions, eggs, etc. Which got me to thinking about Spanish tortillas. Only this time, Spanish didn't really quite do it for me.
I did, however, notice oregano in the garden and some feta and olives in the fridge... So, OK, the larder wasn't bare per se. Just... low.
So I wondered if I could marry the two: a Spanish potato tortilla, but with all Greek flavors!
I sliced 1 potato very thin, and poached the slices in EVOO until pretty soft, but not brown or falling apart. I drained them, put a few T of the EVOO back in the pan, and gently cooked together 1 very thinly sliced onion with a few minced garlic cloves, a few minced olives, and some minced fresh oregano.
I layered the potatoes evenly in a nonstick skillet, topped the potatoes with the oniony olive mixture, peppered the whole thing... topped it with crumbled feta... and poured 5 beaten eggs into the pan. I cooked it all on low for about 5 minutes, pulling the cooking eggs away from the side of the pan to let some of the raw eggs slip underneath.
Then I put the pan into a 350 oven for 3-4 minutes, turned on the broiler to puff it a bit, slid it carefully out of the pan, sliced some wedges...
And served it alongside a really remarkable herb salad, all from the yard: basil, oregano, chives, thyme, and arugula, dressed with smoked salt, pumpkinseed oil, and sherry vinegar.
Sometimes experiments just plain work!!! For breakfast, lunch, or dinner!!!