Spanish Potato and Spinach Tortilla with Red Pepper Sauce

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 24 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 16g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 8.6g
  • Polyunsaturated fat: 2g
  • Protein: 13.3g
  • Carbohydrate: 13.1g
  • Fiber: 1.9g
  • Cholesterol: 282mg
  • Iron: 2.4mg
  • Sodium: 579mg
  • Calcium: 71mg

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. 1. Preheat broiler to high.
  2. 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. 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. 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.

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