This has become a weekly favorite. Love how the tortilla puffs in the oven! Sauce is delicious. I always make extra
Spanish Potato and Spinach Tortilla with Red Pepper Sauce
Shake the pan gently while the egg and potato mixture cooks to help prevent the omelet from sticking.
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Total: 28 Minutes
- 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
- 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
- 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.
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