Tortilla Española

• 1 pound Yukon gold or small red potatoes, cut into 1/4-inch-thick slices
• 1 large red bell pepper
• 2 tablespoons extra-virgin olive oil, divided
• 2 1/2 cups thinly vertically sliced onion (about 1 large)
• 1 tablespoon sherry vinegar
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup 2% reduced-fat milk
• 1 tablespoon chopped fresh oregano
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 large eggs, lightly beaten
• 3 large egg whites, lightly beaten

1. Preheat broiler.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are crisp-tender; drain.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop.
4. Reduce oven temperature to 425u0b0.
5. Heat a 10-inch nonstick ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 5 minutes or until golden and tender, stirring frequently. Add vinegar; cook 1 minute, stirring constantly. Remove pan from heat.
6. Combine parsley, milk, oregano, salt, black pepper, eggs, and egg whites in a large bowl, stirring with a whisk. Gently stir in bell peppers, potatoes, and onion mixture.
7. Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add egg mixture to pan; cook 2 minutes, shaking pan occasionally. Place pan in oven. Bake at 425u0b0 for 10 minutes or until eggs are thoroughly cooked and top is lightly browned. Invert tortilla onto a serving platter. Cool slightly. Cut into 6 wedges.
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gold, red bell pepper, extravirgin olive oil, onion, sherry vinegar, parsley, milk, fresh oregano, salt, freshly ground black pepper, eggs, egg whites

Taken from www.myrecipes.com/recipe/tortilla-espanola (may not work)