By Glen Hogh, Chef & Owner of Vega Tapas Café
This frittata-like Spanish favorite is perfect for brunch or a meatless dinner.
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:
10 grams fat
4.5 grams saturated fat
10 grams carbohydrate
2 grams fiber
15 grams protein
Nutrition Facts per Appetizer Serving:
5 grams fat
2.3 grams saturated fat
5 grams carbohydrate
1 gram fiber
7.5 grams protein