Spanish Potato and Spinach Tortilla with Red Pepper Sauce

 

Ingredients

Directions

  • Preheat broiler to high.

  • Combine bell peppers, almonds, 1 tablespoon oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.

  • 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.

  • 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.

Comments

Post a Comment

Popular posts from this blog

Thanksgiving Slaw

  Ingredients For the dressing: 1/3 cup vegetable oil 1/4 cup apple cider vinegar 2 tablespoons maple syrup 4 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/2 medium red onion, finely chopped For the salad: 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix) - or  mixed bag from trader joes 3/4 cup sliced almonds, toasted 3/4 cup dried cranberries 3/4 cup fresh Italian parsley leaves, coarsely chopped Kosher salt Freshly ground black pepper Instructions Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine....
Read more

Best Mashed Potatoes

https://www.gimmesomeoven.com/best-mashed-potatoes-recipe/   5 pounds potatoes (I use half Yukon Gold, half Russet potatoes) 2 large cloves garlic, minced fine sea salt 6 tablespoons butter 1 cup whole milk 4  ounces cream cheese, room temperature toppings: chopped fresh chives or green onions, freshly-cracked black pepper   Instructions Cut the potatoes.   Feel free to peel your potatoes or leave the skins on.  Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water. Boil the potatoes.   Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes.  Stir the garlic and 1 tablespoon sea salt into the water.  Then turn the heat to high and cook until the water comes to a boil.  Reduce heat to medium-high (or whatever tem...
Read more

Black Bean and Mushroom Burgers

 https://www.latimes.com/recipe/black-bean-and-mushroom-burgers 4 tablespoons everyday olive oil 8 ounces button or cremini mushrooms, finely chopped   1 almond-size garlic clove, minced Kosher salt and freshly ground black pepper 1 tablespoon soy sauce ½ teaspoon smoked paprika 1 can (15-ounce) black beans, rinsed and drained ⅓ cup plain bread crumbs ¼ cup finely chopped flat-leaf parsley 1 tablespoon fresh lemon juice 6 slices regular or vegan cheese (optional) Hamburger buns, condiments, dill pickle chips and sliced red or white onion, for serving    1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and ...
Read more