Tortilla Espanola

By Glen Hogh, Chef & Owner of Vega Tapas Café

 

This frittata-like Spanish favorite is perfect for brunch or a meatless dinner.

 

5 eggs

4 egg whites

1 cup Yukon Gold Potatoes blanched and diced

½ cup Manchego cheese, shaved or grated

Salt (optional) and black pepper to taste

2 tbsp olive oil

1 medium yellow onion finely chopped

 

Preheat oven to 400 degrees.  In large mixing bowl, combine eggs and egg whites, cooled potatoes, and half of manchego.  Add salt & pepper to taste, and fold together.

 

Heat two tablespoons of Spanish olive oil in a medium skillet, and sauté onion until clear (approximately two minutes).  Combine all into skillet and heat over medium until sides begin to bubble and brown.

 

Place into oven and bake for 10-12 minutes or until golden brown. Remove and allow to cool.  Cut into two-inch equal wedges and garnish.  Serve and savor.

 

 

Nutrition Facts per Entrée Serving:

 

190 calories

10 grams fat

4.5 grams saturated fat

10 grams carbohydrate

2 grams fiber

15 grams protein

 

Nutrition Facts per Appetizer Serving:

 

95 calories

5 grams fat

2.3 grams saturated fat

5 grams carbohydrate

1 gram fiber

7.5 grams protein