Smoky Spanish Tortilla

This Spanish version of a frittata has a base of potatoes and a smoky flavor from the cumin and smoked paprika. I love traditional Italian frittatas and frequently make them with potatoes. Today I decided to make a Spanish version with the smoked paprika. The flavor of this dish is quite good.

Smoked paprika contains a lot of vitamin C, if you didn’t know.

Smoky Spanish Tortilla
Serves 4 with a salad on the side

Ingredients:

10 ounces of red potatoes
¼ cup of green onions, sliced
½ tablespoon of extra virgin olive oil
12.3 ounce package of Low Fat Firm Silken Tofu
2 tablespoons of almond flour
3 tablespoons of almond milk (unsweetened)
1 tablespoon of cornstarch
½ teaspoon of kosher salt
¼ teaspoon of cumin
1/8 teaspoon of turmeric (added for yellow color)
¾ teaspoon of smoked paprika
salt and pepper, to taste - for the top of the tortilla

Directions:

Preheat the oven to 350 degrees (convection).

In the pan you are going to make the tortilla in cook the potatoes in the olive oil over medium low heat until at least ½ done (about 10 minutes). Add the green onions before adding the “egg mixture”.

To make the “egg mixture” put the remaining ingredients (tofu through paprika) in a food processor and process until there is no pockets of tofu that haven’t been incorporated. The mixture will completely smooth, except for the cumin seeds.

Pour the “egg mixture” over the potatoes and smooth the top so it is reasonably level. Add freshly cracked black pepper and sea salt to the top of the tortilla. Put the pan in the oven for 30 minutes and test to see if it is done. It will be firm on the top in the middle when it is done.

Nutritional Information:

Amount Per Serving
Calories - 170.68
Calories From Fat (22%) - 38.03

Total Fat - 4.38g
Saturated Fat - 0.6g
Cholesterol - 0mg
Sodium - 327.79mg
Potassium - 539.56mg
Total Carbohydrates - 21.38g
Fiber - 1.54g
Sugar - 0.58g
Protein - 12.93g

Comments:

The flavor of this tortilla is excellent. It is smoky from the paprika and cumin. The potatoes are cooked through. The texture is close to the egg-based version, but I want to tweak it a little more. Expect to see a revised version of a frittata in the next few weeks.