Spanish Potato and Spinach Tortilla with Red Pepper Sauce

Spanish Potato and Spinach Tortilla with Red Pepper Sauce
13 Ingredients
  • 1/2 cup bottled roasted red bell peppers (about 3 ounces), rinsed and drained
  • 1 tablespoon dry-roasted almonds, coarsely chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • 8 ounces red potatoes (about 2 medium), cut into (1/8-inch-thick) slices
  • 1 cup water
  • 2 tablespoons half-and-half
  • 1/2 teaspoon freshly ground black pepper
  • 6 large eggs
  • 2 large egg whites
  • 2 cups baby spinach leaves
Nutrition
244
12% daily value
4 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

24% 16

Saturated

20% 4

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

4% 13

Carbs (net)

- 11

Fiber

7% 2

Sugars

- 2

Sugars, added

- 0

Protein

27% 13

Cholesterol

94% 282

Sodium

21% 507

Calcium

7% 74

Magnesium

9% 36

Potassium

10% 484

Iron

12% 2

Zinc

12% 1

Phosphorus

30% 210

Vitamin A

20% 182

Vitamin C

48% 43

Thiamin (B1)

9% 0

Riboflavin (B2)

37% 0

Niacin (B3)

6% 1

Vitamin B6

24% 0

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

29% 1

Vitamin D

414% 62

Vitamin E

18% 3

Vitamin K

26% 32

Sugar alcohols

- 0

Water

- 208
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