Spanish Potato and Spinach Tortilla with Red Pepper Sauce

By á-4084

Ivy Manning, Cooking Light

DECEMBER 2012

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
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.