Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Jeanne Kelley
Recipe by Cooking Light December 2010

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
10 servings (serving size: 1 tortilla and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop. Place chopped bell pepper in a food processor. Add almonds, 1 tablespoon oil, vinegar, 1/4 teaspoon salt, ground red pepper, and 1 garlic clove; process until smooth.

  • Preheat oven to 325°.

  • Place potato in a medium saucepan, and cover with water. Bring to a boil over medium-high heat. Cook 6 minutes or just until tender. Drain and cool completely.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add shallots and minced garlic; cook 1 minute, stirring occasionally. Add potatoes; increase heat to medium-high. Cook for 4 minutes or until potatoes are golden brown, stirring occasionally. Cool completely.

  • Coat 10 (4-ounce) ramekins with cooking spray; place in a roasting pan. Add cheese and oregano to potato mixture, and toss well to combine. Divide the potato mixture evenly among prepared ramekins. Combine eggs, 1/2 teaspoon salt, and black pepper, stirring with a whisk until well blended. Pour egg mixture over potato mixture in each ramekin. Add enough hot water to roasting pan to come halfway up sides of ramekins. Bake at 325° for 25 minutes or until set. Run a knife around outside edges of tortillas. Serve with romesco sauce. Sprinkle with parsley, if desired.

Nutrition Facts

187 calories; fat 9.8g; saturated fat 3.1g; mono fat 4.5g; poly fat 1.4g; protein 9.4g; carbohydrates 13.9g; fiber 1.8g; cholesterol 186mg; iron 1.4mg; sodium 252mg; calcium 114mg.
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