Our oldest daughter, Megan, studied in Spain for a summer term and brought home the recipe and tradition of the Spanish Tortilla. Don’t be confused with the flour and corn tortillas you buy at the grocery store; this is a flavorful egg and potato dish, similar to a Frittata.
The red pepper sauce was a new twist and so delicious, I doubled the recipe. It was fantastic on the Spanish Tortilla but I also tried it on a sliced baguette with a mild white cheese (brie this time).
This recipe is not only delicious but vegetarian and gluten-free. Ole!
SPANISH POTATO AND SPINACH TORTILLA WITH RED PEPPER SAUCE
1/2 cup bottled roasted red bell peppers, 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 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
- Preheat broiler to high.
- Combine bell peppers, almonds, 1 tablespoon olive 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 oven-proof 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.
Recipe from Cooking Light/Ivy Manning