Spanish Potato and Spinach Tortilla with Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Shake the pan gently while the egg and potato mixture cooks to help prevent the omelet from sticking. Ingredients:
1/2 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 |
3/4 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 |
1/2 teaspoon freshly ground black pepper |
6 large eggs |
2 large egg whites |
2 cups baby spinach leaves |
Directions:
1. Preheat broiler to high.
2. Combine bell peppers, almonds, 1 tablespoon oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
3. 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.
4. Combine half-and-half, remaining 1/2 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; 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 for 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.
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