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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can substitute pecorino Romano cheese for Manchego. Ingredients:
1/2 pound yukon gold potato (about 1 medium) |
1 tablespoon minced fresh chives, divided |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper |
4 large eggs |
1 large egg white |
1 tablespoon olive oil |
1 garlic clove, minced |
3 tablespoons finely grated manchego cheese |
1 teaspoon extra-virgin olive oil |
1/2 cup halved grape or cherry tomatoes |
Directions:
1. Preheat oven to 350°.
2. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.
3. Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.
4. Heat 1 tablespoon oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down in bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.
5. Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Top with tomatoes and remaining 1 teaspoon chives.
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