Potato, Egg And Whatever Tortilla

• 2 cups olive oil, don't worry when you are done, you will see you have almost the same amount left that can be used for another purpose
• 1 onion, medium, halved through the root and thinly sliced in the same direction
• 1/2 teaspoon salt, or to taste
• 2 Yukon Gold potatoes, large (or small waxy potatoes if they've been hanging around), thinly sliced - the slicing disc of a food processor makes this easy work. If slices are thick, consider peeling the potatoes. You should have roughly 2 to 3 cups
• 1 garlic clove, thinly sliced (or ramp or green garlic or scape)
• 1 handful greens, large (kale/chard/spinach/arugula/even limp romaine works), roughly chopped or 1 cup of leftover vegetables (asparagus works nicely but any kind) or 10 cherry tomatoes, halved - or several combinations of these - you get the picture
• 1 dried red chile de arbol, crumbled (or fresh jalepeno or hot red pepper)
• 8 whole eggs or if, like me, you like yolks better (or are into saving egg whites for the dogs), then 5 whole eggs plus 5 egg yolks
• 1 teaspoon rosemary, finely chopped (or sage or thyme or parsley - whatever you have)
• 1 cup protein of any kind - or not (I have even used 2 quartered soft shell crabs) or 1/2 cup of grated cheese or not
• Freshly ground pepper, to taste

1. Preheat oven to 350 degrees. Heat olive oil in a 9 inch deep cast iron skillet that you can transfer to the oven eventually. Once hot, add onions and 1/4 tsp. salt, stirring to coat with oil. Saute onions until they are translucent, about 4 minutes.
2. Add potatoes to the onions and stir to coat. Saute potatoes until tender, about 8 minutes. Add garlic and saute two minutes longer, until fragrant.
3. Place strainer over a bowl and drain the excess oil from the potatoes and onions. Reserve 3 tbsps. of the olive oil and save the rest for another use.
4. In a large bowl, combine eggs with cooked potatoes and onions, rosemary, remaining salt, pepper to taste, hot red pepper, chopped greens and protein if using, and stir just to combine.
5. Put 3 tbsp. reserved olive oil back into skillet over medium-high heat. Once hot, pour the mixture into the skillet and smooth the top. Reduce heat to medium and cook until the eggs have set, about 8 minutes.
6. Transfer the skillet to the oven and cook approximately 10 to 12 minutes until the surface is firm to the touch. Remove from oven and let rest 5 minutes before slicing.

olive oil, onion, salt, potatoes, garlic, handful greens, red chile, eggs, rosemary, protein of any kind , freshly ground pepper

Taken from food52.com/recipes/39907-potato-egg-and-whatever-tortilla (may not work)