Tortilla Española is a fun, spanish style side great to accompany your grilled proteins such as chicken, sausages, beef and fish. Enjoy in moderation to keep it #SOBikini.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
3 Russet potatoes, sliced thin on a mandoline
1 white onion, sliced on mandoline
3 tbsp olive oil
3 eggs
1 1/2 tablespoons chopped fresh sage leaves
1/2 red bell pepper, seeded and diced
Sea salt and black pepper to taste
Wash potatoes and slice thin with skin on.
Parboil sliced potatoes for 5 mins.
Heat pan and add olive oil.
Add onion slices and sautee.
Add the potato slices and keep moving to prevent them from sticking.
Whisk eggs in a bowl and add sage and bell pepper, season with salt and pepper.
Place potatoes and onions in egg mixture.
Pour mixture back in pan and cook for 2 mins.
Flip the tortilla either into a second pan, or put a plate on the pan, flip and put the uncooked side back in the pan.
Serve the tortilla with aioli or hot sauce.
Preparation Time (hrs/min)
