red Pepper Potato Tortilla
with Goat cheese
First cousin to the Italian frittata, a Spanish tortilla is like a baked omelette, typically made with potatoes. Serve it warm,in wedges, or chill and cut into cubes toserve as an easy, inexpensive appetizer.
• 3 medium thin-skinned red or white
• 1 red, yellow or orange pepper, seeded
• 2 tsp. ( 10 ml) canola oil
• salt and pepper
• 6 to 8 large eggs
• 4 oz. (114 g) crumbled soft
• pinch each, salt and pepper
Preheat oven to 400°F (200°C). In alarge, ovenproof skillet, toss the potatoesand peppers with oil and sprinkle with saltand pepper; roast for 20 to 30 minutes,or until potatoes start turning golden onthe edges.
Meanwhile, whisk together the eggs with apinch of salt and pepper and stir in the goatcheese. Pour over the vegetables in the panand return to the oven for 15 minutes, oruntil set. Serve warm, in wedges, or coolcompletely then refrigerate for up to twodays and serve cold, cut into squares ortriangles. Serves six.
Per serving (made with 1/4 tsp. [1 ml]salt): 223 calories, 4. 4 g saturatedfat, 3. 8 g monounsaturated fat, 1.2 gpolyunsaturated fat, 220 mg cholesterol,20 g carbohydrate, 243 mg sodium, 12 gprotein, 2.8 g fibre.