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.
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I had such high hopes... But unfortunately, boiling the potatoes in water instead of oil simply doesn't impart the same flavor or texture. And adding milk to the eggs made it all moist and just gross. Or maybe the potatoes released some water as they were cooking in the egg mixture? I don't know, but I was realllly disappointed in the flavor and texture here. And I had such high hopes.
I was born and raised in Argentina. My grandparents were Spanish (from Galicia) and the way my mom and grandma used to make it was as follows :
4 big potatoes (cut in cubes)
6 eggs (beaten)
1 medium onion. (peel and chopped into 1/4" pieces)
Fry the potatoes in a pan in oil. Before they are done, add the onions, cook until onions are golden. Remove the potatoes and the onions from the oil and mix them with the beaten eggs in a bowl. Leave a little oil in the pan enough to fry the mixture. Stir the potatoes and the eggs very well and then pour into the pan. When the mixture is brown on one side, turn it over (you can use a dish or something flat) and fry on the other side until brown. Remove from the range and enjoy.
Another way to make it is adding Chorizo to it, but it is a special Red Chorizo that we could find in Argentina due to the Spanish immigration. I don't know if this chorizo can be found in the States
Yum! I prefer a plainer-tasting tortilla, so omitted the oregano & red pepper. It's also less work that way. Awesome results. Just watch it in the oven. It doesn't have to be lightly brown on the top to be done, just enough that the eggs are set.
Though this is not a traditional tortilla espanola since it has peppers in it, it is very good and tasty. I used to live in spain and have been looking for a good lighter recipe, since usually you need to fry the potatoes in lots of oil. This is just right. I have a tortilla pan (two skillets that interlock for easy flipping), so I did not bake this. I did it all on the stove as is done traditionally. Just flipped the raw side down into the other pan and cooked until done. I served at my book club with Cooking Light's recipe for saffron aioli - a huge hit!!
I made this for Sunday breakfast today, it was a bit more work than I anticipated. The eggs did not cook thoroughly so I baked it longer, consequently the bottom was quite brown. My husband felt the flavor fell flat.
I made this exactly as the recipe is listed, but I did not have a non-stick oven safe pan, so the presentation wasn't very pretty. The flavor was really nice, and it is a pretty hardy meal, served with a mixed green salad and a glass of wine. Re-heated leftovers for breakfast with a little sour cream and hot sauce - delicious.