Spanish-style omelet.

This is a quick and easy take on a traditional Spanish omelet (also called tortilla). It’s a traditional dish from Spain made with eggs and potatoes.

I added cheese, tomatoes, scallions and smoked paprika to make a tasty vegetarian breakfast. It can be served hot or at room temperature, making the omelet perfect for a do-ahead meal.

Any type of hard cheese can be used.

Red or yellow potatoes can be used instead of Yukon Gold.

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SPANISH-STYLE OMELET

3/4 pound Yukon gold potatoes (about 2 1/2 cups cubed)

2 whole eggs

4 egg whites

1/4 pound grated manchego

1 cup sliced scallions

1 teaspoon smoked paprika

Salt and freshly ground black pepper

2 teaspoons olive oil

1 medium tomato cut into 1/2-inch pieces (about 1 cup)

2 tablespoons chopped chives (optional garnish)

Preheat broiler. Cut potatoes into 1/4-inch pieces with skin on. Place in a microwave-safe bowl and microwave 5 minutes on high. Mix whole eggs, egg whites, cheese, scallions and smoked paprika together. Add salt and pepper to taste.

Heat oil in a medium-size non-stick skillet over medium-high heat. Add the tomatoes and sauté 3 minutes. Add egg mixture, spread evenly to all edges of the skillet and making sure tomatoes are completely covered with the egg mixture. Let set 1 minute. Place the skillet under the broiler about 5-inches from the heat for 5 minutes. The top should be golden and mixture set. Remove from broiler and sprinkle chives on top. Slide out of the skillet. divide in half and serve on 2 plates.

Yield 2 servings.

Per serving: 481 calories (45 percent from fat), 24.1 g fat (12.3 g saturated,8.1 g monounsaturated), 226 cholesterol, 32.6 g protein, 35.7 g carbohydrates, 5.6 g fiber, 525 mg sodium.

Tribune News Service