Spanish Potato Quiche
July 20, 2010 by admin
Spanish Potato Quiche
- 1/2 cup CapTri
- 5 medium size Yukon Gold Potatoes, peeled and sliced about 1/8 inch thick
- 2 tsp “No Salt”
- 1 cup onion chopped
- 2 cloves garlic, minced
- 1/8th tsp ground black pepper
- 2 dozen egg whites
- 1 container “Egg Beaters”
In skillet heat the CapTri until hot, not smoking. Put sliced peeled potatoes in a bowl and sprinkle your “No Salt” on the potatoes and mix thoroughly. Carefully place some of the potatoes in teh hot CapTri. Cook until tender remove from pan and place on a paper towel to soak up excess oil. Continue until all the potatoes are done. In a large bowl mix “Egg Beaters”, egg whites, garlic, onion and black pepper, then gently add potatoes. Place the mix in a 9×13 pan and bake for 30 minutes at 350 degrees, or until cooked through in the center. Options are to add peppers, mushrooms or any other vegetable desired. Another option is to add the turkey sausage.
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