Spanish Potato and Spinach Tortilla with Red Pepper Sauce

Spanish Potato and Spinach Tortilla with Red Pepper Sauce Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Shake the pan gently while the egg and potato mixture cooks to help prevent the omelet from sticking.

Yield:

Serves 4 (serving size: 1 wedge and 2 tablespoons sauce)

Recipe from

Cooking Light

Recipe Time

Hands-on: 24 Minutes
Total: 28 Minutes

Nutritional Information

Calories 246
Fat 16 g
Satfat 3.9 g
Monofat 8.6 g
Polyfat 2 g
Protein 13.3 g
Carbohydrate 13.1 g
Fiber 1.9 g
Cholesterol 282 mg
Iron 2.4 mg
Sodium 579 mg
Calcium 71 mg

Ingredients

1/2 cup bottled roasted red bell peppers (about 3 ounces), rinsed and drained
1 tablespoon dry-roasted almonds, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 garlic cloves, crushed
8 ounces red potatoes (about 2 medium), cut into (1/8-inch-thick) slices
1 cup water
2 tablespoons half-and-half
1/2 teaspoon freshly ground black pepper
6 large eggs
2 large egg whites
2 cups baby spinach leaves

Preparation

1. Preheat broiler to high.

2. Combine bell peppers, almonds, 1 tablespoon oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.

3. Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.

4. Combine half-and-half, remaining 1/2 teaspoon salt, black pepper, eggs, and egg whites in a medium bowl, stirring well with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sauté 4 minutes or until browned. Add spinach; sauté for 1 minute or until spinach wilts. Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally. Broil tortilla 4 minutes or until top is lightly browned and center is set. Cool slightly; serve with red pepper sauce.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ivy Manning,

December 2012
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