This hearty open-faced omelet, called a tortilla, uses potatoes inside instead of serving them on the side. This omelet maximizes flavor with Yukon gold potatoes, fresh tomatoes, and Manchego cheese.

Bill and Cheryl Jamison
Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 wedge and 2 tablespoons tomatoes)
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.

  • Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.

  • Heat 1 tablespoon olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down into bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.

  • Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Cut into 4 wedges. Top with tomatoes and remaining 1 teaspoon chives.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

190 calories; fat 10.7g; saturated fat 2.8g; mono fat 5.5g; poly fat 1.2g; protein 10g; carbohydrates 14g; fiber 1.2g; cholesterol 215mg; iron 1.3mg; sodium 581mg; calcium 77mg.
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