Recipe: Potato and Arugula Tortilla (serves 2)

POTATO AND ARUGULA TORTILLA

1 baking potato, large
3 large whole eggs
1/4 tsp salt
1/8 tsp freshly cracked black pepper
1 tsp olive oil, divided use
1/4 Spanish onion, chopped
1 garlic clove, minced
1/2 cup arugula, chopped
1 1/2 tsp basil, chopped fine

Preheat oven to 350 degrees F (175 degrees C).

Pierce potatoes with a fork. Microwave on high for about 7 minutes. Remove the potatoes from the microwave and reserve.

Combine eggs, salt, and pepper in a medium bowl. Whip, using a wire whisk, until well-blended.

Using a paring knife, trim the ends of the potatoes and remove skin. Cut potatoes into 1/2- to 1-inch chunks.

Heat half of the oil in a non-stick pan over medium-high heat. Stir in onions and cook until translucent, about 3 minutes.

Stir in the arugula and cook until wilted, about 1 minute.

Add the potato along with the garlic, basil, and egg mixture. Stir well to evenly blend all ingredients.

Bake until golden brown and edges have pulled away from the sides of the pan, about 25 minutes.

Loosen the egg from the sides of the pan before inverting a plate over the omelet to turn it out. Cut the "tortilla" into wedges and place each wedge on a plate.

Servings: 2