potato spanish tortilla

By Jody

Ingredients

• 5 medium yukon gold potatoes
• 1 white onion diced
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 1/2 c good olive oil
• 1 1/2 c egg whites
• 3/4 c grape tomatoes halved
• 1/3 c diced red pepper
• 1/4 c sliced scallion
• 1 garlic clove minced

Preparation

Step 1

peel potatoes and halve them lengthwise. thinly slice them crosswise. pat dry. toss potatoes with salt and pepper. place large skillet over medium heat and warm through. add oil, then add potatoes and onion. (you need enough oil to almost cover the potatoes) cook until potatoes are just tender enough to cut with a fork. 10-15 minutes.
using slotted spoon, transfer potatoes and onion to a colander set over a bowl and let cool. reserve 3 1/2 tbsp oil from skillet.
heat oven to 375 degrees. heat 2 tbsp oil in 8-9 inch non stick skillet over medium low heat. In large bowl, whisk egg whites with 1/4 tsp salt and pepper each. stir in potatoes mixture. pour mixture into pan and use a spatula to flatten out surface. cook, loosen edges occasionally until top is almost set, with small amount of liquid remaining. about 5 minutes. transfer to oven and cook until top is just set 5-7 minutes longer. slide onto a plate.
In large bowl, toss pepper, scallion and garlic with 1 tbsp oil. season with salt and pepper.