So. After a rather glorious trip to Miami following the muffcake crisis, I left with an insatiable urge to cook stuff. Not just any stuff, no. Cuban stuff. And not just regular Cuban stuff, no. Healthy, traditional Cuban stuff. Did your brain just explode? S’okay. Saying that traditional Cuban food is even in the same realm as “healthy”(you know, like green things and moderate amounts of fat) is like saying Dick Cheney has a soul. But, like my cousins’ miraculously healthy sausage with legs (a morbidly obese beagel), it works. I mean, obviously it’s not going to be as unctuous as ground chuck, egg yolks and cups of olive oil. On the upside, you’re not going to go comatose after eating it. And, of course, with your tummy in such light spirits, dessert is perfectly acceptable.
My first endeavor was the Spanish tortilla. More like a frittata than a flatbread, this anytime meal is chock full of fried potatoes and olive oil. When our abuela lived with us back in the day, she would make one for the family and one for my sister. Sorry, sis. That kid destroyed those things. Put Man vs. Food to shame.
This adaptation is a bit smaller and skinnier, but still packs on the flavor. All egg whites, a touch of the extra virgin stuff and oven-roasted tiny butter potatoes = happy emoticon faces and perfectly-fitting skinny jeans.
3 Egg whites
3-4 Tiny Honey butter potatoes
3 tablespoons chopped onion
1 teaspoon extra virgin olive oil
Salt and pepper to taste
1. Preheat oven to 400 degrees convection.
2. Dice potatoes, speak with a bit of oil and sprinkle with a bit of salt and sugar. Roast for about 10-12 minutes, or until tender and browned.
3. Sauté onions in olive oil on medium-high heat until translucent.
4. Slightly beat egg whites and add to the onions. Add potatoes and season tortilla with salt and pepper.
5. Stick the oven-safe pan in the 400-degree oven and bake until browned around the edges and completely set.