This Spanish-style tortilla recipe isn’t only hearty and delicious, its lower calorie content per serving means that it’s heart-healthy, too!
Note: This recipe is adapted from one that was found in the December, 2013 issue of Spry Living.
- 1 tablespoon of olive oil
- 1 pound of potatoes, quartered lengthwise and then thinly sliced crosswise
- 1 medium chopped onion
- 6 medium eggs, or 1 ½ cups of egg substitute
- ½ cup of cheddar cheese (another option is shredded Manchego Curado cheese)
- 1 jar (14 ounces) of diced, drained pimiento
- Begin by preheating the oven to 400 Degrees Fahrenheit.
- Heat the olive oil over medium-high stovetop heat in a medium, ovenproof skillet.
- Swirl the olive oil around so that the bottom of the skillet is covered.
- Stir together the onion and the potatoes in a large bowl.
- Transfer the onion/potato mixture to the skillet.
- Use a spatula to gently spread and press the potato/onion mixture into an even layer.
- Reduce the stovetop heat to low.
- Cook the potato/onion mixture, covered, for 10 to 15 minutes, or until the tortilla is noticeably set.
- In the meantime, whisk together the cheese, pimiento, and eggs or egg substitute in a large bowl.
- Pour this new mixture over the potato mixture and bake for another 10 to 15 minutes – again, until the tortilla is noticeably set.
- Serve the completed tortilla directly from the skillet, or slide it onto a serving plate, cutting it into 6 wedges.
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