Check out this healthier version of the Spanish Tortilla, an egg and potato dish, inspired by my study abroad experience in Spain!
This month’s Recipe Redux theme was to come up with a healthy recipe inspired by our travels, whether that be around the United States or an international trip.
When I saw this theme, I immediately thought about my time in Spain.
I studied abroad for four months while in college in a small town about four hours west of Madrid.
I had the unique opportunity to stay with a host family which make for quite an unforgettable experience.
I was immersed in the Spanish culture in all aspects of their lives.
Probably my favorite part was the amazing food my host mother cooked for us daily (and of course the fresh pastries available on practically every corner).
When coming up with a recipe inspired by my time in Spain, I decided to create a healthier version of the Spanish Tortilla.
While my host mom cooked all of our daily meals, my host dad actually would make me a tortilla sandwich when I took day trips with my classmates.
He would make the tortilla and place it between two fresh slices of bread and wrap it up to go. It became one of my favorite sandwiches.
Dietitian’s Dish
When I researched this recipe, I realized why all the food tasted SO delicious in Spain…it contained a LOT of olive oil. Now don’t get me wrong, olive oil is one of the best choices when it comes oils, specifically extra virgin olive oil.
However, when it comes to oil, moderation is key. Although it contains a good amount of healthy fat (monounsaturated), it also contains about 120 calories per one tablespoon
Spanish Tortilla {tortilla española}
Ingredients
- 1/2 large onion chopped
- 1/2 red pepper chopped
- 2 russet potatoes diced
- 3 tablespoons olive oil
- 8 eggs
- 1/4 cup skim milk
- salt and pepper to taste
Instructions
- Microwave potatoes for about 10 minutes to soften.
- In a large bowl combine eggs and milk. Whisk together until well combined.
- Place 1 tablespoon olive oil in a large skillet and add potatoes. Saute until potatoes are tender (add additional olive oil or water if needed).
- Remove potatoes from skillet and place into a bowl.
- Add 1 tablespoon of olive oil to skillet and add chopped onion and red pepper. Saute until tender.
- Add peppers and onions to potatoes.
- Once vegetable have cooled slightly, add them to egg mixture.
- Add 1 tablespoon of olive oil to a 10-inch skillet or pan. Add egg and vegetable mix to skillet and cook over low heat until most of the eggs are set (about 10 minutes).
- Place a plate over top of the skillet and turn plate over so tortilla is on the plate.
- Flip tortilla and place carefully back in skillet. Cook for another 5 minutes or until eggs are completely cooked.
‘); // ]]>
This Spanish Tortilla {tortilla española} post first appeared on Chocolate Slopes.
© 2016 Kristy Hegner Disclosure and Privacy Policy