Spanish Potato + Spinach Tortilla

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


  1. Preheat broiler to high.
  2. Combine bell peppers, almonds, 1 tbsp oil, 1/4 tsp salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
  3. 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.
  4. 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. 
  5. Broil tortilla 4 minutes or until top is lightly browned and center is set. Cool slightly; serve with red pepper sauce.