Name: Spanish Potato Omelet [Tortilla Espanola]
Ingredients: • 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

Ingredients

• 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

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Instructions

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.