Spanish Potato and Spinach Tortilla


Spanish Potato and Spinach Tortilla



Preheat broiler to high.

Combine bell peppers, almonds, 1 Tbs oil, 0.25 tsp salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.

Combine the potatoes and 1 C water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.

Combine half-and-half, remaining 0.5 tsp salt, black pepper, eggs, and egg whites in a medium bowl, stirring well with a whisk. Heat a 10-inch cast-iron skillet over medium-high heat. Add remaining 1 Tbs oil to pan; swirl to coat. Add potatoes to pan; saute 4 minutes or until browned. Add spinach; saute for 1 minute or until spinach wilts. Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally. Broil tortilla 4 minutes or until top is lightly browned and center is set. Cool slightly; serve with red pepper sauce.