This is a quick and easy take on a traditional Spanish omelet (also called tortilla). It’s a traditional dish from Spain made with eggs and potatoes. I added cheese, tomatoes, scallions and smoked paprika to make a tasty vegetarian dinner. It can be served hot or at room temperature, making the omelet perfect for a do-ahead meal.
Spanish-Style Omelet
Yield 2 servings.
Recipe by Linda Gassenheimer
¾ pound Yukon gold potatoes (about 2½ cups cubed)
2 whole eggs
4 egg whites
¼ pound grated manchego
1 cup sliced scallions
1 teaspoon smoked paprika
Salt and freshly ground black pepper
2 teaspoons olive oil
1 medium tomato cut into ½-inch pieces (about 1 cup)
2 tablespoons chopped chives (optional garnish)
Preheat broiler. Cut potatoes into ¼-inch pieces with skin on. Place in a microwave-safe bowl and microwave 5 minutes on high. Mix whole eggs, egg whites, cheese, scallions and smoked paprika together. Add salt and pepper to taste. Heat oil in a medium-size nonstick skillet over medium-high heat. Add the tomatoes and sauté 3 minutes. Add egg mixture, spread evenly to all edges of the skillet and making sure tomatoes are completely covered with the egg mixture. Let set 1 minute. Place the skillet under the broiler about 5-inches from the heat for 5 minutes. The top should be golden and mixture set. Remove from broiler and sprinkle chives on top. Slide out of the skillet. divide in half and serve on 2 dinner plates.
Per serving: 481 calories (45 percent from fat), 24.1 g fat (12.3 g saturated,8.1 g monounsaturated), 226 cholesterol, 32.6 g protein, 35.7 g carbohydrates, 5.6 g fiber, 525 mg sodium.
