Spanish-style omelet a tasty vegetarian dinner
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 doahead meal.
Helpful Hints:
■ Any type of hard cheese can be used.
■ Red or yellow potatoes can be used instead of Yukon Gold.
Countdown:
■ Preheat the broiler.
■ Prepare ingredients. ■ Microwave the potatoes.
■ Make omelet.
Shopping List:
To buy:
¾ pound Yukon Gold potatoes, 1/4 pound manchego cheese, 1 bunch scallions, 1 bottle smoked paprika, 1 medium tomato and 1 bunch chives (optional garnish).
Staples: olive oil, eggs. salt and black peppercorns.
SPANISH-STYLE OMELET
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 mediumsize non-stick 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.
Yield 2 servings.
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.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest,“The 12-Week Diabetes Cookbook.” Listen to Linda on www. WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.