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!!
Unlike a fluffy French omelet, this Spanish classic traditionally includes olive oil and cooked potato with some egg. Shaking the pan helps prevent the omelet from sticking while allowing the egg and potato mixture to cook together.
More From Cooking Light
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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