Recipe: Potato Torta with Romesco Sauce

Doesn't the name of this recipe sound super fancy?  Well guess what?  It's not!

I made this breakfast dish last week and it was simple to prepare with easy on-hand ingredients (at least in my kitchen). 

This recipe comes to you from the Power Foods Cookbook by Weight Watchers.  I've loved the few recipes I have made out of this book thus far.

Unfortunately the picture doesn't quite do it justice! 

I've included the recipe in it's entirety below.  I will say this - it's an extremely versatile dish that can really go many directions.  I left mine as-is but next time I will add some spinach and protein into it to bulk it up, but you could get really creative with your add in's.

Potato Torta with Romesco Sauce - 4 PointsPlus

Ingredients:

• 12 oz small red potatoes, sliced
• 1/2 c chopped roasted red bell peppers, drained (not oil packed)
• 1 small tomato, quartered
• 2 Tbsp slivered almonds
• 2 Tbsp orange juice
• 1 small garlic clove, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 c Egg Beaters
• 1 Tbsp minced fresh chives
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 Tbsp olive oil

Directions:
1. Bring potatoes and enough cold water to cover to boil in medium saucepan.  Reduce heat; partially cover and simmer until potatoes are fork tender, about 6 minutes. Drain.

2. To make the sauce, combine roasted peppers, tomato, almonds, orange juice, garlic, paprika and cumin in food processor and process until smooth.  Set aside.

3. Whisk together Egg Beaters, chives, salt, and black pepper in medium bowl.

4. Heat oil in 12 inch nonstick skillet over medium heat.  Add potatoes, spreading them in a single layer, and cook until lightly browned, about 5 minutes (do not stir).  Turn potatoes, keeping them in a single layer, and cook until lightly browned 3-4 minutes.

5. Pour egg mixture evenly over potatoes.  Reduce heat and cook, covered, lifting edges with spatula once or twice until eggs are set 4-5 minutes.  Cut into wedges and serve with sauce.

Serves 4 (cut into 4 wedges)

I actually loved the potato "pie", but didn't much care for the Romesco sauce.  Now, I also don't like tomatoes, which is a base for that sauce.  Joel, however, loves tomatoes, and also didn't care for it.  We both thought it tasted too garden-y fresh.  Yes, apparently this can be a bad thing. 

Next time I would add in some vegetable (a 0 PointsPlus one) and perhaps some turkey bacon or turkey sausage.  It would certainly affect the PointsPlus value depending on how much you added in, but I think it would make this dish even better!

Enjoy!

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Posted by: Tukiyooo Recipe: Potato Torta with Romesco Sauce Updated at : 2:47 PM

Monday, July 16, 2012