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.
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Total: 35 Minutes
- Calories: 209
- Fat: 9.8g
- Saturated fat: 2.4g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.5g
- Protein: 10.8g
- Carbohydrate: 19.5g
- Fiber: 2.8g
- Cholesterol: 187mg
- Iron: 1.9mg
- Sodium: 416mg
- Calcium: 69mg
- 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
- 1. Preheat broiler.
- 2. 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.
- 3. 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.
- 4. Reduce oven temperature to 425°.
- 5. 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.
- 6. 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.
- 7. 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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