- 1 pound Yukon gold or small red potatoes, cut into 1/4-inch-thick slices
- 1 large red bell pepper
- 2 tablespoons extra-virgin olive oil, divided
- 2 1/2 cups thinly vertically sliced onion (about 1 large)
- 1 tablespoon sherry vinegar
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup 2% reduced-fat milk
- 1 tablespoon chopped fresh oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 large eggs, lightly beaten
- 3 large egg whites, lightly beaten
- calories 209
- fat 9.8 g
- satfat 2.4 g
- monofat 5.2 g
- polyfat 1.5 g
- protein 10.8 g
- carbohydrate 19.5 g
- fiber 2.8 g
- cholesterol 187 mg
- iron 1.9 mg
- sodium 416 mg
- calcium 69 mg
How to Make It
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are crisp-tender; drain.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop.
Reduce oven temperature to 425°.
Heat a 10-inch nonstick ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 5 minutes or until golden and tender, stirring frequently. Add vinegar; cook 1 minute, stirring constantly. Remove pan from heat.
Combine parsley, milk, oregano, salt, black pepper, eggs, and egg whites in a large bowl, stirring with a whisk. Gently stir in bell peppers, potatoes, and onion mixture.
Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add egg mixture to pan; cook 2 minutes, shaking pan occasionally. Place pan in oven. Bake at 425° for 10 minutes or until eggs are thoroughly cooked and top is lightly browned. Invert tortilla onto a serving platter. Cool slightly. Cut into 6 wedges.
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.