Makes 4 servings
A Spanish tortilla is a hearty omelet, sort of like an Italian frittata. It’s “peasant food” at its best! Good eaten hot or cold, substantial enough to sustain you through the afternoon.
- 4 medium baking potatoes, peeled
- 1 medium onion, minced
- nonfat cooking spray
- 1 cup egg substitute or 8 egg whites
- salt and pepper, to taste
Scrub potatoes well, thinly slice potatoes, then cut slices in half (or quarter them to cook faster). Spray a skillet with cooking spray, then sauté the potato and onion over low heat, stirring occasionally, until the potatoes are tender and the onions are translucent. Try not to let the potatoes brown. Remove from heat and place in a large mixing bowl. Stir the egg whites or egg substitute into the potatoes and onions. Spray the skillet with a bit more cooking spray and raise heat to medium high. Pour in the potato and egg mixture, and reduce heat to medium. Cook until set and turn off the heat.
Now, turn the tortilla over so the other side can cook! Take a large dinner plate and invert it over the skillet. Flip the skillet upside down, making sure to support the plate. Place the skillet back on burner. Now you have the cooked side facing up on the plate. Carefully slide the tortilla back into the skillet so you can finish the uncooked side. Cook over medium heat until the eggs are cooked through. Season with salt and pepper to taste. Cut into wedges and serve.
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