A carb-lover’s delight! Potatoes and wheat. At first I thought it would be too much, but it’s actually quite good. It’s like having bread with pasta, or mixing bread crumbs with pasta, a combination I’m not all that crazy about. This dish seems to me to be a riff on Spanish tortas, with the addition of greens.You can also eat it as is, without the wrap, or bread, as a main-course salad, for dinner, or really, any meal. That’s what I did, at first, then the next day I ate leftovers in a wrap, and was more than pleasantly surprised at how it all came together. For the greens, use any that you would eat raw.
2 – 3 T vegetable oil
1 1/2 c (peeled), cubed potatoes
broth, stock, or water, as or if needed
1 c thinly sliced onion
1/2 c sweet red pepper, optional
salt and pepper, to taste
1 bunch greens, such as arugula, tat soi, mizuna, mustard greens
1 T extra-virgin olive oil
1 T vinegar or lemon juice
wraps, tortillas, pitas, or sliced bread
1. Heat 2 T oil in a large skillet over medium-low heat. Add potato cubes and sauté, stirring frequently, for about 4 – 5 minutes, until beginning to brown. If the potatoes are really sticking, add more oil, or a splash of liquid. Add the onion, sweet red pepper, if using, salt, and pepper. Continue to cook, stirring, and adding splashes of liquid if necessary to keep the potatoes from sticking, until the potatoes are cooked through and the onion and pepper are tender.
2. Meanwhile, wash, dry, and chop the greens. Put into a serving bowl. Toss with olive oil and vinegar. Set aside.
3. Whisk eggs along with some salt and pepper in a bowl. When the potatoes are tender and the liquid, if used, has mostly evaporated, pour in the eggs. Cook, stirring, until the eggs are set to your preference, a few minutes.
4. Remove skillet from heat and scrape into the bowl containing the prepared greens. Toss to combine.
5. Eat as a salad or in a wrap or on (toasted) bread.