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Breakfast Tortilla

Photo: Oxmoor House
Yield 4 servings (serving size: 1 wedge and 2 tablespoons tomatoes)
This hearty open-faced omelet, called a tortilla, uses potatoes inside instead of serving them on the side. This omelet maximizes flavor with Yukon gold potatoes, fresh tomatoes, and Manchego cheese.

Ingredients

  • 1/2 pound Yukon gold potato (about 1 medium)
  • 1 tablespoon minced fresh chives, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 4 large eggs
  • 1 large egg white
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3 tablespoons finely grated Manchego cheese
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup halved grape or cherry tomatoes

Nutrition Information

  • calories 190
  • fat 10.7 g
  • satfat 2.8 g
  • monofat 5.5 g
  • polyfat 1.2 g
  • protein 10 g
  • carbohydrate 14 g
  • fiber 1.2 g
  • cholesterol 215 mg
  • iron 1.3 mg
  • sodium 581 mg
  • calcium 77 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.

  3. Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.

  4. Heat 1 tablespoon olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down into bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.

  5. Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Cut into 4 wedges. Top with tomatoes and remaining 1 teaspoon chives.

Cooking Light Gluten-Free Cookbook