Spanish Tortilla with Roasted Peppers and Spinach
4

Serves 10 to 12

A Spanish "tortilla" is similar to an omelet or frittata. Serve it up as a first course for 10-12 or in larger pieces as an entrée for 6.

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    Ingredients: 
    • 3 tablespoons extra-virgin olive oil, divided
    • 3 cloves garlic, finely chopped
    • 1/2 yellow onion, finely chopped
    • 1 3/4 pound red potatoes, unpeeled, cut into 1/2-inch cubes
    • Salt and ground black pepper, to taste
    • 1 1/2 packed cups (about 4 ounces) baby spinach
    • 1 cup thinly sliced roasted red peppers, drained well
    • 8 eggs, lightly beaten
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    Method: 

    Heat 2 tablespoons oil in a large nonstick (or well-seasoned cast iron) skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture.

    Heat another 1/2 tablespoon oil over medium heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is brown, 12 to 14 minutes. Carefully invert onto a large plate. Heat remaining oil in skillet and slide tortilla back in, cooked side up. Cook about 5 minutes to golden brown. Transfer back to plate and let cool at least 10 minutes. Slice into wedges and serve.

    Nutritional Info: 
    Per Serving:160 calories (70 from fat), 8g total fat, 1.5g saturated fat, 155mg cholesterol, 350mg sodium, 17g carbohydrate (2g dietary fiber, 2g sugar), 7g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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