Spanish Potato and Spinach Tortilla with Red Pepper Sauce slightly adapted from Cooking Light

1/2 cup (3 oz) bottled roasted red bell peppers, rinsed and drained
1 Tbsp (1/4 oz) dry-roasted almonds, coarsely chopped
2 Tbsp extra-virgin olive oil, divided
1/2 tsp kosher salt, divided
1/8 tsp ground red pepper
1 garlic clove, crushed
8 oz red potatoes (about 2 medium), cut into (1/8-inch-thick) slices
1 cup water
2 Tbsp half-and-half
1/2 tsp freshly ground black pepper
8 large eggs
2 large egg whites
3 cups baby spinach leaves

Directions:

Preheat broiler to high.

Combine bell peppers, almonds, 1 tablespoon oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.

Combine the potatoes and 1 cup 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 1/4 teaspoon salt, black pepper, eggs, and egg whites in a medium bowl, stirring well with a whisk. Heat a 12-inch ovenproof or cast iron skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sauté 4 minutes or until browned. Add spinach; sauté 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.

Yield: 6 servings.

Nutrition Information (per serving): 187 calories; 12.5 g. fat; 248 mg. cholesterol; 374 mg. sodium; 8.2 g. carbohydrate; 1.3 g. fiber; 11 g. protein

Result: I don’t know why this is called a tortilla…I would call it a frittata…but, whatever! The end result was good and Mr. Prevention-approved. I don’t think the egg “tortilla” itself had the wow-factor, but the Red Pepper Sauce was delicious — I love the addition of almonds and I actually knocked the garlic back just a bit. Because the garlic is raw, it is very strong, and I would’ve preferred it be more mild. This was quick, easy, would use up leftover potatoes perfectly, and can double as breakfast or dinner. Enjoy!

Money Matters: The roasted red peppers were on sale for $2/jar (I used about half). Eggs are ~$1.50/dozen ($0.13 each — $1.25). Spinach from CostCo was $7 for 2.2 pounds ($0.20/oz — $.50). Potatoes ($0.59/lb) came to $0.30 for 8 ounces and almonds ($7/lb) totaled $0.44/ounce and $0.11 per tablespoon. The remaining ingredients, including the olive oil, total ~$0.60. The total cost of the recipe comes to $3.76 and $0.63 per serving.