entrees

Spanish-style Tortilla with Arugula Salad

Whether served hot or cold, or breakfast or dinner, this simple yet satisfying meatless dish is like a baked frittata or thick, flat omelette with potatoes and zesty seasonings. 
20 min
PREP TIME
35 min
COOK TIME
310
CALORIES
7
INGREDIENTS

INGREDIENTS

  • 1 package (25 grams) One Bowl Argentine Seasoning Mix
  • 1/4 cup (60 mililiters) olive oil
  • 10 ounces (300 grams) baby new potatoes (about 10) , thinly sliced
  • 1 onion , thinly sliced
  • 6 eggs
  • 4 cups (1 liter) baby arugula or baby spinach
  • 2 teaspoons (10 mililiters) red wine vinegar

Preparation

  • 1 Preheat oven to 350°F (180°C). In large bowl, stir Power Bowl Seasoning and all but 1 tsp (5 mL) of the oil.
  • 2 Heat 10-inch (25 cm) nonstick ovenproof skillet over medium heat; add half of the oil mixture, the potatoes, onion and ½ cup (125 mL) water. Cook, stirring often, until liquid evaporates and potatoes are golden and tender, 15 to 18 minutes.
  • 3 In separate bowl, whisk eggs; stir in the hot potato mixture. Wipe out skillet; brush with remaining 1 tsp (5 mL) olive oil. Pour in egg and potato mixture; cook until edge begins to set, 2 or 3 minutes. Transfer skillet to oven. Bake until golden and eggs are completely set, about 15 minutes.
  • 4 Meanwhile, toss arugula and vinegar in bowl with reserved oil mixture to coat. Slide tortilla out onto serving plate or cutting board. Cut into wedges and serve with salad.
  • 5 Test Kitchen Tip:
    • If skillet handle is not ovenproof, wrap tightly in foil.
    • If no baby potatoes available, instead use 3 medium-size yellow-flesh potatoes in bite-size slices.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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