This unique torta showcases the bell pepper, amongst other goodies! Created by Tamara Flanders, Holistic Health Counselor and author of the Summer of Love cookbook, this dish is simply fantastic!
BELL PEPPER TORTA
1 tbsp olive oil
1 lb baking potatoes, sliced in 1″ thick rounds
1 bell pepper, sliced thin
1 medium yellow onion, sliced thin
8 free range eggs
Hot sauce (optional)
1 jalapeno, minced with seeds removed
1 c minced chives
3 tbsp soft goat cheese
Salt and pepper
1 large cast iron skillet
Preheat oven to 375 degrees.
Heat oil in skillet and put in your potato, peppers, and onions. Season with salt and pepper and cook about 10-12 minutes until potatoes are getting crispy.
In a mixing bowl, whisk together eggs, chives, and goat cheese. Add in optional hot sauce and or jalapenos.
Flatten out vegetables in the skillet using the back of your spatula, and pour egg mixture over the vegetables and arrange so that they are all covered with egg mixture. Put skillet in oven and bake for 10-15 minutes, until egg is set.
Run a spatula along side of skillet to loosen it up and serve cut as pie slices.
*Recipe and image courtesy of Tamara Flanders, Holistic Health Counselor and author of the Summer Of Love cookbook.*