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)
- 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)
- Preheat broiler to high.
- Combine bell pepper, almonds, 1 tablespoon oil, ¼ teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
- 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.
- 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.