|2 servings||calories per servings 460||protein serving 20 g||carbs per serving 33 g||total fat per serving 30 g|
This recipe is a riff on a tortilla española; in Spain, a “tortilla” is the same thing as a frittata or egg omelet. Potatoes with spicy brava sauce can be spotted in tapas bars in Spain, and this recipe transforms a small plate into a hearty main meal. Flipping the omelet shouldn’t intimidate - just go for it! If you don’t have a plate large enough to flip the omelet, use a rimless baking sheet. If you prefer your sauce with a smooth consistency, simply blend it with an immersion blender, food processor or regular blender; any leftover sauce freezes beautifully. We enjoyed the omelet with the garlicky greens right on top, but they’re perfectly delicious on their own.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||33 g|
|Dietary Fiber||7 g|
• Heat broiler.
MISE EN PLACE
• Peel potato, and cut into 1/2-inch dice. Measure 1 1/4 cups (save any extra for another use). Cover with cold water.
• Peel and mince onion.
• Peel and mince garlic.
• Crack eggs into a bowl, and whisk together well.
• In a small saucepan over medium-high heat, warm 2 teaspoons olive oil. Add half of onion. Sauté 2 minutes.
• Add half of garlic. Sauté just until fragrant, about 20 seconds.
• Stir in Spanish brava spice blend. Sauté 30 seconds.
• Add tomato paste and 1/4 teaspoon PeachDish Salt. Cook, stirring, 30 seconds.
• Pour in 3/4 cup hot water, stirring until paste is dissolved. Reduce heat, and cook until sauce has thickened slightly, about 3 minutes.
• Remove from heat. Cover to keep warm.
• Drain potatoes.
• In an oven-safe, nonstick skillet over medium-high heat, warm 2 teaspoons olive oil. Add potatoes, stirring constantly until they begin to soften, about 4 minutes.
Add remaining onion and 1/4 teaspoon PeachDish Salt. Reduce heat to medium-low, and cook, stirring, until potatoes are soft, 2 minutes.
• Pour egg over potatoes. Stir 45 seconds. With the spatula, push egg from the edge of the pan to form a rim around the omelet.
• Cook until eggs are set on the bottom, sides and halfway on the top, about 3 minutes.
• Transfer to broiler, and cook until top is set, about 1 minute.
• Run spatula around edge to make sure omelet is separated from the pan.
• Place a large plate over the pan, and swiftly turn it over to flip the omelet onto the plate.
Return skillet to medium-high heat. Add remaining 2 teaspoons olive oil, remaining garlic and spinach. Sauté until wilted and tender, 1-2 minutes. Taste and adjust seasoning as desired.
Divide omelet between 2 plates. Top with brava sauce. Divide spinach between the plates, and top with almonds. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...