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Name: Tortilla Rapida Espanola (Natural Land)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 Red bell pepper; thinly; 1 ts olive oil; 2 Garlic minced; 1 tb Hot water; 1 sm Zucchini; thinly sliced; 8 Egg whites; 6 Ripe olives; halved; 1 md Russet potato; 1/8 ts Saffron; 1/2 md Onion; thinly sliced

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INGREDIENTS

1/2 Red bell pepper; thinly
1 ts olive oil
2 Garlic ; minced
1 tb Hot water
1 sm Zucchini; thinly sliced
8 Egg whites
6 Ripe olives; halved
1 md Russet potato
1/8 ts Saffron
1/2 md Onion; thinly sliced

Servings

INSTRUCTIONS

1.In a small bowl, stir together saffron and water and set aside. Peel potato, halve lengthwise, and cut into 1/8-inch slices. Place slices in a microwave-safe bowl, cover with water, and microwave until soft, but not falling apart, about 5 minutes. 2. While potato is cooking, brush a 10-inch non-stick skillet with olive oil and set over medium-high heat. Add onion, red pepper, zucchini, and garlic and cook, stirring frequently, until softened, about 4 minutes. Remove from heat and transfer contents of skillet into a large bowl. 3. Preheat broiler. Drain potatoes and add to bowl. In another bowl, whisk egg whites and saffron (with soaking water) until frothy. Pour over vegetables and mix to combine. 4. Re-heat skillet over medium heat and pour in egg-vegetable mixture. Press down vegetables with a spatula and dot top with olive halves. Cook without stirring until eggs are set, but still moist on top, about 4 minutes. Remove pan from stove top and place under broiler until top is set and golden brown, about 1 minute. Remove from broiler and slide onto serving dish. Serve at room temperature. Makes 4 servings PER SERVING: 110 CAL(28 PERCENT FROM FAT), 8g PROT, 3.4g FAT, 11g CARB, 155mg SOD, 0mg CHOL, 2g FIBER http://www.naturalland.com/cv/mim/errec.htm Sent by HANNEMAN to mc-recipe 5/7/98 NOTES : This low-fat and quick version of the Tortilla Espa?ola uses egg whites instead of whole eggs, and maintains its yellow color with saffron, an important ingredient in Spanish cooking. Tortillas should always be served at room temperature. Recipe by: Recipe of the Week 28-Apr-1998 Posted to MC-Recipe Digest by Kitpath on May 07, 1998

NOTES

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Tortilla Rapida Espanola (Natural Land)

1/2 Red bell pepper; thinly
1 ts olive oil
2 Garlic minced
1 tb Hot water
1 sm Zucchini; thinly sliced
8 Egg whites
6 Ripe olives; halved
1 md Russet potato
1/8 ts Saffron
1/2 md Onion; thinly sliced

1.In a small bowl, stir together saffron and water and set aside. Peel  potato, halve lengthwise, and cut into 1/8-inch slices. Place slices in a  microwave-safe bowl, cover with water, and microwave until soft, but not  falling apart, about 5 minutes.    2. While potato is cooking, brush a 10-inch non-stick skillet with olive  oil and set over medium-high heat. Add onion, red pepper, zucchini, and  garlic and cook, stirring frequently, until softened, about 4 minutes.  Remove from heat and transfer contents of skillet into a large bowl.    3. Preheat broiler. Drain potatoes and add to bowl. In another bowl, whisk  egg whites and saffron (with soaking water) until frothy. Pour over  vegetables and mix to combine.    4. Re-heat skillet over medium heat and pour in egg-vegetable mixture.  Press down vegetables with a spatula and dot top with olive halves. Cook  without stirring until eggs are set, but still moist on top, about 4  minutes. Remove pan from stove top and place under broiler until top is set  and golden brown, about 1 minute. Remove from broiler and slide onto  serving dish. Serve at room temperature.    Makes 4 servings PER SERVING: 110 CAL(28 PERCENT FROM FAT), 8g PROT, 3.4g  FAT, 11g CARB, 155mg SOD, 0mg CHOL, 2g FIBER    http://www.naturalland.com/cv/mim/errec.htm Sent by HANNEMAN to mc-recipe  5/7/98    NOTES : This low-fat and quick version of the Tortilla Espa?ola uses egg  whites instead of whole eggs, and maintains its yellow color with saffron,  an important ingredient in Spanish cooking. Tortillas should always be  served at room temperature.  Recipe by: Recipe of the Week 28-Apr-1998    Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07,  1998

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Nutrition

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Serving Size: 1 Serving (404g)
Recipe Makes: 4 Servings

Calories: 195
Calories from Fat: 9 (5%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 657.9mg		23 %
Potassium 653.6mg		17 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.5g
Protein 43.3g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 195

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