Spanish Potato and Spinach Tortilla with Red Pepper Sauce

Sometimes for breakfast, you need something more than just yogurt and granola. Because it has been getting colder, I’ve really enjoyed getting up a bit early and preparing a batch of nice, warm eggs. Really, eggs are the perfect protein and the yolks are a great source of vitamins.

This recipe offers the entire package: protein, carbohydrate, and vegetables! It was extremely easy and makes a nice presentation if you happen to have guests over. The red pepper sauce can be made the night before; just remember to serve it the next day!

Spanish Potato and Spinach Tortilla with Red Pepper Sauce

From Cooking Light, December 2012

Total Time: 28 Minutes (40 from peeling potatoes to taking it out of the oven, by my count)

Serves: 4 (you can make smaller slices if you have more components, but 4 for just tortilla)

Ingredients:

  • ½ 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
  • ¾ 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 (you can use skim milk, if you don’t have any half and half)
  • ½ teaspoon freshly ground black pepper
  • 6 large eggs
  • 2 large egg whites
  • 2 cups baby spinach leaves (you can add more)

Directions:

  1. Preheat broiler to high.
  2. Combine bell pepper, almonds, 1 tablespoon oil, ¼ 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 ½ 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; sauté potatoes 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 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.
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