The other day, I took a class at the Four Seasons Hotel, with my girlfriend. There we cooked up several 30-minute meals in a spectacular professional kitchen, and then sat down at a formal table with the class and ate the healthy feast. Not only did I have a wonderful day with my girlfriend, bonding over healthy cooking, but I’m learning more and more on how to lighten up recipes by cooking with less oil, and increasing vegetables in your dishes. This omelet could have easily made it onto the list of recipes cooked in this class.
Spanish Potato Omelet is perfect for breakfast or a brunch. The simplicity of starting the cooking process in a skillet and finishing up in the oven, makes it one of my favorite breakfast meals to cook. This is one of those dishes that taste even better the next day.
Spanish Potato Omelet [Tortilla Espanola]
Adapted from Cooking Light, March 2014
- • 1-pound Yukon gold or small red potatoes cut into ¼ inch thick slices
- • 1 red bell pepper
- • 2 tablespoons extra-virgin olive oil, divided
- • 1 yellow onion, sliced thinly vertically
- • 1-tablespoon sherry vinegar
- • ¼ cup chopped fresh cilantro
- • ¼ cup non-fat milk
- • 1 teaspoon dried oregano
- • ¾ teaspoon salt
- • ½ teaspoon freshly ground black pepper
- • 6 large eggs, light beaten
- • 3 large egg whites, lightly beaten
- Preheat broiler.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop.
- Meanwhile, place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender; drain and set aside.
- Reduce oven temperature to 425 degrees F.
- Heat a 10-inch skillet over medium-high heat. Add 1-tablespoon oil to pan; swirl to coat.
- Add onion, cook 5 minutes or until golden and tender, stirring frequently. Add vinegar; cook 1 minute, stirring constantly. Remove pan from heat.
- In a large bowl, combine cilantro, milk, oregano, salt, black pepper, eggs, and egg whites, stirring with a whisk. Gently stir in bell peppers, potatoes, and onion mixture.
- Return pan to medium-high heat. Add remaining 1-tablespoon oil swirl to coat. Add egg mixture to pan; cook 2 minutes, shaking pan occasionally. Place skillet in oven. Bake at 425 degrees F for 10 minutes or until eggs are thoroughly cooked, and top is lightly browned. Invert omelet onto a serving platter. Cool slightly. Cut into 6 wedges.