{"id":335,"date":"2016-01-02T14:44:35","date_gmt":"2016-01-02T14:44:35","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2016\/01\/02\/spanish-potato-and-spinach-tortilla-with-red-pepper-sauce\/"},"modified":"2016-01-02T14:44:35","modified_gmt":"2016-01-02T14:44:35","slug":"spanish-potato-and-spinach-tortilla-with-red-pepper-sauce","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2016\/01\/02\/spanish-potato-and-spinach-tortilla-with-red-pepper-sauce\/","title":{"rendered":"Spanish Potato and Spinach Tortilla with Red Pepper Sauce+"},"content":{"rendered":"<div>\n<div>\n<div>\n<h3>Ingredients<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<ul id=\"ingredient-data\">\n<li>1\/2 cup bottled roasted red bell peppers (about 3 ounces), rinsed and drained<\/li>\n<li>1 tablespoon dry-roasted almonds, coarsely chopped<\/li>\n<li>2 tablespoons extra-virgin olive oil, divided<\/li>\n<li>3\/4 teaspoon kosher salt, divided<\/li>\n<li>1\/8 teaspoon ground red pepper<\/li>\n<li>2  garlic cloves, crushed<\/li>\n<li>8 ounces red potatoes (about 2 medium), cut into (1\/8-inch-thick) slices<\/li>\n<li>optional: add 1\/2 c thinly sliced onions and 1\/2 c thinly sliced mushrooms<\/li>\n<\/ul>\n<ul>\n<li>1 cup water<\/li>\n<li>2 tablespoons half-and-half<\/li>\n<li>1\/2 teaspoon freshly ground black pepper<\/li>\n<li>6  large eggs<\/li>\n<li>2  large egg whites<\/li>\n<li>2 cups baby spinach leaves<\/li>\n<li>1\/2 &#8211; 1 cup shredded asiago or other dry cheese<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div>\n<div>\n<div>\n<h3>Preparation<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<p>1. Preheat broiler to high.<\/p>\n<p>2.  Combine bell peppers, almonds, 1 tablespoon oil, 1\/4 teaspoon salt, red  pepper, and garlic in a food processor; pulse until smooth. Set aside.<\/p>\n<p>3.  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.\u00a0 Don&#8217;t overcook because they will have a chance to brown later.<\/p>\n<p>4. Combine  half-and-half, remaining 1\/2 teaspoon salt, black pepper, eggs, and egg  whites in a medium bowl, stirring well with a whisk. Heat a 10-inch  ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil  to pan; swirl to coat. Add potatoes to pan; saut\u00e9 4 minutes or until  browned. Add spinach; saut\u00e9 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. Sprinkle the cheese on top and broil tortilla 4 minutes or  until top is lightly browned and center is set. Cool slightly; serve  with red pepper sauce.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<h4>Nutritional Information (doesn&#8217;t include the cheese which I added)<\/h4>\n<div><strong>Amount per serving<\/strong> <\/p>\n<div>\n<ul id=\"nutritent-data\">\n<li>Calories 246 <\/li>\n<li>Fat 16 g <\/li>\n<li>Satfat 3.9 g <\/li>\n<li>Monofat 8.6 g <\/li>\n<li>Polyfat 2 g <\/li>\n<li>Protein 13.3 g <\/li>\n<li>Carbohydrate 13.1 g <\/li>\n<li>Fiber 1.9 g <\/li>\n<li>Cholesterol 282 mg <\/li>\n<li>Iron 2.4 mg <\/li>\n<li>Sodium 579 mg <\/li>\n<li>Calcium 71 mg <\/li>\n<\/ul><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 optional: add 1\/2 c &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2016\/01\/02\/spanish-potato-and-spinach-tortilla-with-red-pepper-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Spanish Potato and Spinach Tortilla with Red Pepper Sauce+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-335","post","type-post","status-publish","format-standard","hentry","category-eggs"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=335"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/335\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}