3mediumpotatoes, peeled, halved and sliced into thin slices(Yukon Gold is best, they are the least starchy and best suited for this)
1yellow onion, halved and sliced really thin
3garlic cloves, crushed
sea salt
fresh coarse ground black pepper
5largeeggs
4green onions, both green and white parts, thinly sliced
1⁄2bell pepper, finely diced
2tablespoons freshly grated parmesan cheese (or to taste)
DIRECTIONS
1. Preheat oven to 375 degrees.
2.Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we’ll use it again.
6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
8. Fold the potato mixture into the egg mixture, scraping the skillet.
9. Mix grated Parmesan cheese into the potato/egg mixture.
10. Pour the potato/egg mixture into the prepared foil-lined pan.
11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
12. Slide onto a plate and allow to cool for about 15 minutes before cutting.Serve warm or at room temperature, sliced into wedges.