Tortilla arcos de la frontera

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive Oil
4 Potatoes; sliced
2 Sweet Frying Peppers; cored, seeded and thinly sliced
1 Onion; thinly sliced
½ teaspoon Salt
Ground Black Pepper
3 larges Eggs
3 larges Egg Whites

Directions

In a large nonstick skillet over medium-low heat, heat 1½ ts olive oil. Add potatoes, peppers and onion. Season with ½ ts salt and generous grindings of pepper. Cover and cook for 15 minutes, turning vegetables occasionally, until potatoes are tender and lightly browned. Set aside to cool slightly. Wipe skillet clean.

In a bowl, whisk eggs, egg whites, pinch of salt and generous grinding of black pepper. Add cooled potato mixture and mix to thoroughly coat vegetables with eggs. Pour remaining 1 ½ ts oil into skillet and heat over medium heat. Add egg mixture, spreading vegetables evenly across skillet. Cook for 4-5 minutes, until underside is browned (it should be slightly soft in center.) Hold large plate over skillet and invert tortilla onto it. Slide tortilla back into skillet. Cook for 2-3 minutes or until underside is brown. Tortilla should be firm but still moist. Transfer to a serving plate and let stand a minute or two before cutting into wedges. Serve hot or at room temperature.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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