A Spanish tortilla is a dense, moist omelet, usually made with potatoes. Serve alongside roasted red peppers drizzled with sherry vinegar

Makes 6 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
4 all-purpose potatoes (about 1 1/2 pounds), peeled and cut in 1/8-inch-thick slices
2 Cubanelle (sweet frying) peppers, cored, seeded, and thinly sliced
1 onion, thinly sliced
3/4 teaspoon salt
Freshly ground pepper to taste
3 large eggs
3 large egg whites

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Add potatoes, peppers and onions. Season with 1/2 teaspoon of the salt and a generous grinding of pepper. Cover and cook for 15 minutes, turning the vegetables occasionally, until potatoes are tender and lightly browned. Set aside to cool slightly.
2. Beat eggs, egg whites, 1/4 teaspoon salt and a generous grinding of black pepper in a large bowl with a whisk or a fork. Add the cooled potato mixture and mix to thoroughly coat the vegetables with eggs. Wipe the skillet clean.
3. Pour the remaining 1 1/2 teaspoons oil into the skillet and heat over medium heat. Add the egg mixture, spreading the vegetables evenly across the pan. Cook for 4 to 5 minutes until the underside is browned. (It should be slightly soft in the center.) Invert a large plate over the pan and turn out the tortilla onto the plate. Slide the tortilla back into the skillet. Cook for 2 to 3 more minutes, or until the underside is brown. The tortilla should be firm but still moist. Transfer to a serving plate and and let stand a minute or two before cutting into wedges. Serve hot or at room temperature.

NUTRITION INFORMATION: Per serving: 174 calories; 5 g fat (1 g sat, 3 g mono); 106 mg cholesterol; 25 g carbohydrate; 7 g protein; 3 g fiber; 361 mg sodium; 502 mg potassium.


Nutrition bonus: Vitamin C (69% daily value), Vitamin A (18% dv), Selenium (17% dv).


1 1/2 Carbohydrate Servings