Spanish Tortilla is a wonderfully flavorful, hearty potato dish baked in a cast iron skillet. Our Spanish friend makes a wickedly memorable tortilla – although it’s also a bit plumpening. However, we found this recipe in Cooking Light that’s both delicious AND healthy. This makes a great weeknight dinner, or would probably also be a lovely brunch.
Make the Red Pepper Sauce In a food processor, whirl 1/2 cup bottled roasted red bell peppers (rinsed and drained), 1 T dry-roasted almonds (chopped), 1 T oil, 1/4 tsp salt, 1/8 tsp ground red pepper, and 1 crushed garlic clove (or 1/2 garlic clove if you’re sensitive to garlic). Set aside.
Make the Tortilla In a skillet over high heat, add 2 medium red potatoes, sliced into 1/8-inch thick slices and 1 cup of water. Bring to a boil. Cover and turn the heat to low, letting the potatoes simmer 4 minutes until they’re just tender. Drain.
Mix together 2 T half and half, 1/2 tsp salt, black pepper, 6 large eggs and 2 egg whites in a medium bowl, stirring well. Heat a 10-inch ovenproof skillet over medium-high heat. Add 1 T olive oil and swirl. Add potatoes to the pan and saute 4 minutes, until brown.
Add 2 cups spinach and saute until it wilts. Turn the heat to medium low. Add the egg mixture to the pan. Cover and cook for 4 minutes, gently shaking the pan from time to time. Then broil the tortilla 4 minutes until the top is lightly browned and the center is set. Let it cool slightly and serve with the red pepper sauce.
- 1/2 cup bottled roasted red bell peppers, rinsed and drained
- 1 T dry-roasted almonds, chopped
- 2 T olive oil
- 1/8 tsp ground red pepper
- 1 garlic clove, crushed
- 2 medium red potatoes, cut into 1/8-inch-thick slices
- 1 cup water
- 2 T half and half
- 1/2 tsp freshly ground black pepper
- 6 large eggs
- 2 large egg whites
- 2 cups spinach leaves
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