Spanish Potato And Spinach Tortilla With Red Pepper Sauce Recipe

Name: Spanish Potato And Spinach Tortilla With Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 4 minutes or until browned. Add spinach; saute 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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505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Spanish Potato And Spinach Tortilla With Red Pepper Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Potato And Spinach Tortilla With Red Pepper Sauce

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