INGREDIENTS

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 EspaÏola 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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