A Spanish tortilla is quite different than they're popular flat bread known as a tortilla in Mexican cuisine. The Spanish tortilla is an egg dish that is similar to a thick omelette or frittata, and is traditionally made with eggs, peppers, and potatoes. In this easy version, the tortilla is started on the stovetop before being transferred to the broiler for a golden finish. The Spanish tortilla is perfect for a brunch or light supper and tastes just as good at room temperature as it does straight out of the oven.
2 small yukon gold potatoes (about 5 oz each), thinly sliced
2 cups liquid egg substitute
3/4 cup roasted red peppers, drained, patted dry, and chopped
1/2 tsp hot sauce (use more or less according to your heat preference)
3/4 tsp dried thyme
1 tsp extra virgin olive oil
2 garlic cloves, minced
Fresh parsley, for garnish
Salt and Pepper
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
2. Lay sliced potatoes on the baking sheet in an even layer and transfer to oven. Roast potatoes 10-15 minutes or until slightly crisp and golden, stirring halfway through cooking.
3. In a large mixing bowl, whisk together eggs, thyme, and salt and pepper, to taste. Stir in the roasted peppers.
4. Preheat a large oven safe skillet to medium low and add in olive oil.
5. Add garlic and sauté until fragrant, about 30 seconds. Remove pan from the heat. Scoop out the garlic and stir into egg/potato mixture.
6. Preheat the broiler to high and position a rack 6-8 inches from the top of the oven.
7. Lay roasted potatoes in an even later on the bottom of the now empty skillet. Pour in egg mixture and move pan back onto medium low heat. Cook eggs until set around the edges, 5-6 minutes. During cooking, tilt the pan occasionally to let liquid egg distribute evenly.
7. Once the egg is beginning to set, transfer pan to the oven and broil, 3-5 minutes or until center feels firm and it is just beginning to brown on top.
8. Let tortilla rest for a few minutes prior to serving. Cut into four wedges and serve garnished with fresh parsley.
Nutrition Information--approximately 145 calories per serving