Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe by Cooking Light March 2014

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

hands-on:
10 mins
total:
35 mins
Yield:
Serves 6 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

  • Reduce oven temperature to 425°.

  • 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.

  • 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.

  • 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.

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 www.choosemyplate.gov.

Nutrition Facts

209 calories; fat 9.8g; saturated fat 2.4g; mono fat 5.2g; poly fat 1.5g; protein 10.8g; carbohydrates 19.5g; fiber 2.8g; cholesterol 187mg; iron 1.9mg; sodium 416mg; calcium 69mg.
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