Brunch

Spanish "Tortilla" - baked eggs and potatoes is for Dinner.

Spanish "Tortilla" - baked eggs and potatoes takes 25 minutes to prepare.

Spanish "Tortilla" - baked eggs and potatoes takes 25 minutes to cook.

Spanish "Tortilla" - baked eggs and potatoes makes 8 servings.

The ingredients for Spanish "Tortilla" - baked eggs and potatoes are:

3 cups diced potatoes
1/2 tsp salt
1 can chick peas, drained and rinsed
1/2 cup roasted chopped red peppers (optional)*
1 cup egg substitute
1/2 tsp dried rosemary leaves, crushed
1/4 tsp nutmeg
1/4 cup grated parmesan cheese

Here is how you make Spanish "Tortilla" - baked eggs and potatoes:

Preheat the oven to 400 and use non-stick spray to grease a 1 quart glass baking dish.Bring a medium pot of water to boil. Add salt and potatoes and cook until tender, about 15 minutes depending upon the size of the pieces of diced potato. Drain and set aside to cool for about 10 minutes.Meanwhile, in a medium or large bowl, whisk together the egg substitute and the rosemary, nutmeg, and half of the grated Parmesan. Add the chickpeas, red peppers,* and slightly cooled potatoes. Mix thoroughly and pour into the prepared pan. Sprinkle with the rest of the Parmesan cheese and bake 20-25 minutes until the eggs are set and the top is starting to become golden brown.Remove from oven and let set for 5-10 minutes. Cut into 8 pieces.*Note: The red peppers are optional -- I added them to give it some color.Number of Servings: 8Recipe submitted by SparkPeople user ALIRA54.

The nutritional information for Spanish "Tortilla" - baked eggs and potatoes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 110.2

• Total Fat: 1.4 g
• Cholesterol: 2.5 mg
• Sodium: 374.6 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 3.7 g
• Protein: 7.7 g

The dietary needs meet for Spanish "Tortilla" - baked eggs and potatoes is Vegetarian