Not something I make often, but I did enjoy the versions I made with French Friday’s. I wasn’t sure about the basil. Well, and not the feta. I’ll admit I did look back at the other recipe, you know, “just in case”.
Easy enough! Potatoes diced. Cooked to barely tender in some good olive oil, and then the green onions added.
I used 8 eggs because they were very large, and my potato was just under a pound. These get whisked with the pimente de esplette, salt, and the chopped basil. Isn’t this so pretty out of the garden? Surprisingly the only basil still here are the purple varieties. Gardening?
The egg mixture gets poured over the top, and then gets topped with some feta crumbles. Cooked fairly gently on the stove for about 20 minutes to create a bottom crust and so that the tortilla is almost set.
Popped into the oven for about 5 minutes at a high temp or under the broiler to just get the top set. Once out of the oven, it gets flipped over (or alternatively slide out of the pan).
This can be served hot, warm, room temperature or cold. Though my preference is warm or room temperature. As part of a tapas spread, or with a glass of crisp rosé.
I’d forgotten how good this is. And makes for lovely leftovers as well.
You can find out what other cooks thought about the recipe here.