Spanish Tortilla (Tortilla de Patatas) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
2 cups thinly sliced peeled baking potato |
1 1/3 cups chopped onion |
1 cup chopped red bell pepper |
cooking spray |
3 large eggs |
6 large egg whites |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons grated fresh parmesan cheese |
2 tablespoons chopped fresh parsley |
2 tablespoons drained capers |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato, onion, and bell pepper. Cook 8 minutes or until onion is tender and potato just begins to brown, stirring occasionally.
2. Coat a 3-quart electric slow cooker with cooking spray. Place potato mixture in slow cooker. Combine eggs and next 3 ingredients (through black pepper), stirring with a whisk. Pour egg mixture over vegetables in slow cooker. Cover and cook on LOW for 2 1/2 hours or just until egg is set in center.
3. Turn off slow cooker. Let stand, covered, 10 minutes. Sprinkle with cheese, parsley, and capers. Cut into wedges.
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