Spanish Potato Tortilla
 Eggs have gotten a bad rap in recent years because of their cholesterol. Used judiciously, they can be the basis for a fine main dish, especially when they're used as a binder for vegetables as in this version of the Spanish tortilla or omelet (not to be confused with Mexican bread). Makes 4 servings.


Ingredients:
Olive oil cooking spray
2 medium potatoes, peeled and cut into 1/2-inch dice
1 small onion, peeled and cut into 8 wedges
Kosher salt and freshly ground black pepper to taste
1 teaspoon sweet paprika
6 eggs
1/2 cup each frozen green peas and lima beans, cooked


Instructions:
1. Preheat oven to 500°F.

2. Spray a sheet pan with olive oil cooking spray.

3. Add potatoes and onion, but keep separate.

4. Season both with salt and pepper and sprinkle the potatoes with paprika.

5. Cook about 15 minutes, until the onions begin to char and soften.

6. Remove and coarsely chop.

7. Cook the potatoes about 5 minutes more or until they become tender.

8. Toss a few times to cook evenly.

9. Meanwhile, beat eggs in a mixing bowl and season with salt and pepper.

10. Add peas and lima beans.

11. When the potatoes and onion are done, add them to the egg mixture.

12. Combine all ingredients well.

13. Turn oven to broil.

14. Spray a cast-iron skillet with olive oil cooking spray.

15. Heat skillet over medium heat.

16. Just before it smokes, add egg mixture.

17. With a wooden spoon gently push the egg a few times as if making scrambled eggs.

18. When the eggs are about half set, put the pan under the broiler.

19. Cook about 90 seconds, turning the pan to cook evenly.

20. When just setóbe careful not to overcook - remove and let cool until warm or room temperature.

Cooking Tip
Potatoes can soak up a fair amount of oil but in this dish, instead of being fried in lots of olive oil, they're baked in a hot oven, coated only with a small amount of olive oil cooking spray.




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