Spanish Potato and Spinach Tortilla with Red Pepper Sauce

By devogirl

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

Nutritional Information

Amount per serving Calories: 246
Fat: 16g
Saturated fat: 3.9g
Monounsaturated fat: 8.6g
Polyunsaturated fat: 2g
Protein: 13.3g
Carbohydrate: 13.1g
Fiber: 1.9g
Cholesterol: 282mg
Iron: 2.4mg
Sodium: 579mg
Calcium: 71mg

Ingredients

• 1/2 cup bottled roasted red bell peppers (about 3 ounces), rinsed and drained
• 1 tablespoon dry-roasted almonds, coarsely chopped
• 2 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 8 ounces red potatoes (about 2 medium), cut into (1/8-inch-thick) slices
• 1 cup water
• 2 tablespoons half-and-half
• 1/2 teaspoon freshly ground black pepper
• 6 large eggs
• 2 large egg whites
• 2 cups baby spinach leaves

Details

Servings 4
Cooking time 28mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.

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.

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.

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.