Spanish-style potato tortilla
3 medium, baking-variety, peeled, thinly sliced
½ tsp(s), or to taste
¼ tsp(s), or to taste
1 medium, chopped
Uncooked bell pepper(s)
½ item(s), medium, red, thinly siced
- Put potatoes in large saucepan with enough cold water to cover; bring to boil over high heat. Reduce heat and cook until potatoes are half-cooked, about 5 minutes. Drain and set aside.
- Meanwhile, beat eggs, egg whites, salt, and black pepper in large bowl.
- Heat oil in 10-inch heavy nonstick skillet over medium-high heat. Add potatoes, onion, and bell pepper and cook, stirring occasionally, until potatoes are golden brown, about 5 minutes. Add potato mixture to beaten eggs, stirring until mixed well.
- Reduce heat to medium-low. Pour potato-egg mixture into same skillet and cook, without stirring, 2 minutes. Remove skillet from heat. Place large plate on top of skillet. Wearing oven mitts (skillet will be hot), turn skillet with plate over to invert tortilla. Lift off skillet and slide tortilla back into skillet. Cook until eggs are set, about 2 minutes longer. Cut tortilla into 6 wedges.
- Serving size: 1 wedge