Spinach, Bacon and Potato Omelet: Tortilla de Papa y Carne de Cerdo con Espinaca
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 332
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 227
- Sodium
- 451
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
8 slices bacon
2 large potatoes diced
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon sofrito, (recommended, my blend; alternatively Goya Sofrito)
1/2 teaspoon salt
1/2 teaspoon pepper
10 eggs beaten
1 1/2 cups chopped spinach
Crusty bread, for serving
Directions
- Preheat the broiler.
- Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
- Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
- In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
- Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
- Cut into wedges and serve with warm crusty bread or whole-grain toast!