Spanish Tortilla (Tortilla de Patatas)

Ingredients

• 2 cups baking potato peeled thinly sliced
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons capers drained
• 6 large egg whites 
• 3 large eggs 
• 2 tablespoons parsley fresh chopped
• 2 teaspoons olive oil 
• 1.3 cups onion chopped
• 2 tablespoons parmesan cheese fresh grated
• 1 cup bell pepper red chopped
• 0.3 teaspoon salt 

Equipment

• frying pan
• whisk
• slow cooker

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add potato, onion, and bell pepper. Cook 8 minutes or until onion is tender and potato just begins to brown, stirring occasionally.
4. Coat a 3-quart electric slow cooker with cooking spray.
5. Place potato mixture in slow cooker.
6. Combine eggs and next 3 ingredients (through black pepper), stirring with a whisk.
7. Pour egg mixture over vegetables in slow cooker. Cover and cook on LOW for 2 1/2 hours or just until egg is set in center.
8. Turn off slow cooker.
9. Let stand, covered, 10 minutes.
10. Sprinkle with cheese, parsley, and capers.
11. Cut into wedges.