-
1
Preheat oven to 400 degrees.
-
2
Break eggs into mixing bowl, separating 4 yolks from mixture as you beat the eggs.
-
3
Whisk in the milk, flour, baking soda and however much salt you like to use.
-
4
Parboil sliced potatoes for 10 minutes.
-
5
At the same time, in a large, deep ovenproof cast iron skillet at medium heat add 1 tbs olive oil and start sauteing the chopped onion, red pepper and jalapeno pepper for five minutes (do not turn off heat after 5 minutes just keep following the steps, you will be using this heat for the entire stove top cooking!).
-
6
When potatoes are done boiling, drain.
-
7
After the onion mixture has sauteed for 5 minutes add another 2 tbs olive oil and then add half the potatoes.
-
8
Mix until potatoes are coated with olive oil.
-
9
Spread the potatoes across pan evenly.
-
10
Add a bit of salt.
-
11
Add half the eggs and all of the spinach, cheese, herbs, and crushed garlic (in this order).
-
12
Layer the remaining potatoes on top then pour over the entire egg mixture.
-
13
Add the remaining eggs and cook for a few minutes.
-
14
The entire cooking time from the point you add the first eggs till now should be 5 or 6 minutes.
-
15
Place mixture in oven for 15 minutes.
-
16
Remove from oven.
-
17
Let sit for another 5 minutes then serve immediately.
-
18
Garnish with greek yoghurt, avocado and good salsa.
