SPANISH POTATO + SPINACH TORTILLA
This recipe also included a red pepper sauce, in which I did not make, which then became a mistake. I enjoyed ANY egg dishes, and while this one was on the okay side, the red pepper sauce would have elevated the whole thing. If I had just stuck with the recipe and not ignore the sauce, I would have enjoyed it more. But in the mean time, the egg dish itself was yummy, but I would have added a touch of garlic and/or cajun seasoning.
The recipe is from Cooking Light, December 2012. 4 Servings.
- 1/2 cup bottled roasted red bell peppers, rinsed and drained
- 1 tbsp dry-roasted almonds, coarsely chopped
- 2 tbsp extra-virgin olive oil, divided
- 3/4 tsp kosher salt, divided
- 1/8 tsp ground red pepper
- 2 garlic cloves, crushed
- 8oz red potatoes (about 2 medium), cut into 1/8-inch slices
- 1 cup water
- 2 tbsp half-and-half
- 1/2 tsp freshly ground black pepper
- 6 large eggs
- 2 large egg whites
- 2 cups baby spinach leaves
- Preheat broiler to high.
- Combine bell peppers, almonds, 1 tbsp oil, 1/4 tsp salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
- Combine 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 1/2 tsp 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 tbsp 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 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.