Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
24 Mins
Total Time
28 Mins
Serves 4 (serving size: 1 wedge and 2 tablespoons sauce)

Shake the pan gently while the egg and potato mixture cooks to help prevent the omelet from sticking.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Combine bell peppers, almonds, 1 tablespoon oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.

Step 3

Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.

Step 4

Combine half-and-half, remaining 1/2 teaspoon salt, black pepper, eggs, and egg whites in a medium bowl, stirring well with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sauté 4 minutes or until browned. Add spinach; sauté for 1 minute or until spinach wilts. Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally. Broil tortilla 4 minutes or until top is lightly browned and center is set. Cool slightly; serve with red pepper sauce.

Chef's Notes

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

Ratings & Reviews

My review

August 27, 2016
Isn't this a frittata and not a tortilla?

EmilyBellWatson's Review

November 26, 2013
A simple vegetarian dinner that's perfect for a week night. The sauce is outstanding!

jenggeb's Review

October 28, 2013
This was overall pretty bland, but the sauce was great. I had to saute the potatoes for probably double the time in the recipe to get them browned. I also used swiss chard instead of spinach. I think with a little more seasoning and maybe onions, this would be really good. That red pepper sauce is fantastic though. I served it with pieces of warm pita bread.

Lizbug's Review

August 28, 2013
I added some sauteed onions and mushrooms, but otherwise followed the recipe as is. Turned out both beautiful and delicious. Will definitely make again either for breakfast or dinner.

jmeleeS's Review

July 15, 2013
Overall this is not a "bad" dish, but it lacks some pizzaz and there are WAY too many potatoes in this dish as written. This dish is basically a fritatta so I intended as quick weekday breakfasts throughout the week for my husband and I. For ease of my planning, I just mixed the red pepper sauce into the whisked eggs and cooked all together. I still thought it a bit bland, so don't omit the red pepper sauce at all as much of the flavor comes from this mixture. Eating my first piece this morning, I wanted some either meat or cheese or both to be in this dish and definitely less potato; it overwhelmed the dish. It was easy to make, so I believe that I would make a few tweaks (halve the amount of potatoes, add some diced ham and smoked gouda) to see if we enjoyed better. If not, this one will have to be just one of those dishes that doesn't make it to the 'keeper" list.

JerriCotton's Review

February 24, 2013
This has become a weekly favorite. Love how the tortilla puffs in the oven! Sauce is delicious. I always make extra

Jennyjonesdog's Review

January 31, 2013
I felt it needed something else so I added a few onions to give more flavor to the potatoes and spinach. May add some ham next time. Liked the way it puffed up under the broiler, nice texture with the potatoes cut thin on a mandoline.

behcmc's Review

January 07, 2013

ChrisBellaire's Review

January 06, 2013

booclarendon's Review

December 19, 2012
It was really good but I think I might add crumbled up bacon and mushrooms to it next time. There's a lot of prep time and a lot of eggs, but worth it. The red pepper sauce is a must... Very good.