When I was pregnant I was diagnosed with gestational diabetes. Unlike regular diabetes, this one requires a strict “no sugar” diet and you have to carefully watch your carbohydrate consumption. Initially I found this hard to do, mostly because me and carbs are lifelong lovers, but through exploring different recipes I found that I could eat my carbs and stay within the parameters of my diet quite easily.
One of these recipes was this one for a Tortilla Espanola. A Tortilla Espanola more closely resembles a frittata than the flat corn or wheat based pancake most of us are used to. When I go our for tapas one of my criteria for judging an authentic Spanish menu is if their tortilla is up to snuff. This recipe again comes from the Anne Lindsay cookbook and is interesting in that is uses stock rather than butter to cook the potatoes.
A key to this recipe is to cook it in a very heavy skillet. I use my smaller Le Crueset one and it never lets me down. I like to serve this with a green salad.
Serves 2
1 potato, peeled and diced
1 onion, thinly sliced|
2 cloves garlic, minced
1/2 cup chicken stock (low sodium)
2 eggs
2 egg whites
1/4 cup non-fat milk
2 Tbsp chopped fresh parsley
1/2 tsp Dijon mustard
1/4 tsp each salt and pepper
1 tsp olive oil
1/2 cup grated sharp cheddar cheese (2% if you wish)
In a non-stick oven proof skillet, cover and cook potato, onion, garlic and chicken stock over medium heat, stirring occasionally, for about 20 minutes or until the potato is tender and the stock is absorbed.
In a bowl, whisk eggs, egg whites, milk, parsley, mustard, salt and pepper; add the potato mixture and stir gently to combine.
Wipe out the skillet. Add oil and heat over medium heat; pour in egg mixture and cook for 2 minutes or until bottom is set. Sprinkle cheese over the top.
Bake at 350 until slightly puffed and set, about 10 minutes. Broil for 2 minutes to get the top nice and crispy. Run knife around the edge and cut into wedges. Enjoy!
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