Spinach, Potato and Onion Tortilla

Ingredients
1/4 cup red wine vinegar
1/4 cup sugar
1/4 cup thinly sliced red onion
1/4 cup olive oil
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 cup thinly sliced yellow onion
8 large eggs
10 ounces frozen chopped spinach, defrosted and squeezed dry
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon fresh grated nutmeg

Directions
1. Bring vinegar and sugar to a simmer in a small saucepan over
moderately high heat, stirring until sugar is dissolved, about 2
minutes. Add red onion and cook, stirring, 2 minutes. Pour mixture
into
a heatproof bowl and let cool. Keep chilled and covered.

2. Heat oil in an 11-inch nonstick skillet over moderate heat until
hot
but not smoking. Add potatoes and yellow onion and cook, flipping them
occasionally with a spatula and keeping them evenly distributed over
bottom of pan, until just tender, about 7 minutes.

3. Preheat broiler. While vegetables are cooking, whisk together eggs,
spinach, salt, pepper, and nutmeg.

4. Pour egg mixture evenly over vegetables in skillet, being careful
not
to disturb them, and cook over moderate heat without stirring, until
bottom is set and golden brown, about 4 minutes. Place skillet under
broiler 5 to 6 inches from heat and cook until top of egg is set, 2 to
3
minutes.

5. Gently shake skillet from side to side and run a spatula around
edge
of tortilla. Slide tortilla onto a cutting board and let cool to room
temperature. Cut tortilla into bite-size pieces and serve topped with
pickled onions. Makes 8 servings.



Nutritional facts per serving
calories: 200, saturated fat: 2.5g, sodium: 183mg, carbohydrate: 15g,
fiber: 1g





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