Tortilla Done Light
Prep Time: 30 minutes
Total Time: 40 minutes
Perfect for a brunch. Guests will love the low calories! Calories: 190 Fat: 11g; Protein: 10g, Carb: 14g Fiber: 1g; Cholesterol: 215mg
Calorie: 190, Proteins: 10 g, Total Fat: 11 g, Fiber: 1 g, Sugar 14 g.
Preheat oven to 350.
Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.
Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.Heat 1 tablespoon oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down in bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Top with tomatoes and remaining 1 teaspoon chives.