Piquillo Peppers Stuffed with Goat Cheese

Ingredients

2 tablespoons finely diced shallots
1 scallion (white part only), thinly sliced
1 1/2 teaspoons aged Spanish sherry vinegar
1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
3 ounces lowfat soft goat cheese
Olive oil cooking spray
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme

Preparation

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

Per serving (2 peppers): 30 calories, 1.3 g fat, (0.6 g saturated), 3.2 g carbohydrates, 0.9 g fiber, 2 g protein

Источник: http://www.epicurious.com/recipes/food/views/piquillo-peppers-stuffed-with-goat-cheese-358729

Tortilla Española

Ingredients

2 1/4 cups olive oil plus 1 tablespoon olive oil
1 thinly sliced medium onion
salt
2 peeled medium waxy potatoes, cut into 3/4" pieces
8 large eggs

Preparation

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 thinly sliced medium onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes; let cool slightly.
Meanwhile, heat 2 peeled medium waxy potatoes, cut into 3/4" pieces, in 2 cups olive oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble. Reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil; season with salt and let cool slightly.
Using a fork, gently beat 8 large eggs with onion, potatoes, and 1/4 cup reserved cooking oil in a large bowl.
Heat 3 tablespoons reserved cooking oil in a 10" nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until just set, about 2 minutes longer. Cut into wedges.

Источник: http://www.epicurious.com/recipes/food/views/tortilla-espanola-51234670