Breakfast Tortilla

Photo: Oxmoor House
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.

Yield:

4 servings (serving size: 1 wedge and 2 tablespoons tomatoes)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Bill and Cheryl Jamison,

Cooking Light Gluten-Free Cookbook

August 2011