Money Matters: Spanish Potato and Spinach Tortilla with Red Pepper Sauce

Money Matters: Spanish Potato and Spinach Tortilla with Red Pepper Sauce

I had a lot of trouble sleeping Wednesday night….I was nervous to speak about my blog to a group of dietitians yesterday. I was glad to hear the group would only be about 20…but I was still incredibly nervous.


  • Nicole, you used to lecture to college students for hours on end, multiple times a week…you got this.
  • It was fine, the presentation went great. As it ends up, I am the expert on the topic of MY blog (duh).
  • People asked great questions and I even got to meet Emilie, a reader of my blog — so neat! Hi Emilie!
  • When I was done with my presentation, I asked if anyone was considering starting a blog and I was THRILLED to see several hands go up. Some women even stayed afterwards to run their ideas past me and swap contact information for future endeavors, blogging and nutrition-related.
  • Networking is powerful stuff and I am always up for widening my pool of colleagues within the field.
  • During my presentation, I had one particular slide that received quite a few head nods of approval and agreement. The head nodding was most noticeable when I mentioned my “Money Matters” series and the fact that one of the goals I have for my blog is to help people understand that eating well doesn’t have to be expensive.
  • This recipe is kind on the pocket book and perfectly timed after yesterday. It doesn’t get more economical (or healthy!) than this meal!
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  • Spanish Potato and Spinach Tortilla with Red Pepper Sauce slightly adapted from Cooking Light
  • 1/2 cup (3 oz) bottled roasted red bell peppers, rinsed and drained
  • 1 Tbsp (1/4 oz) dry-roasted almonds, coarsely chopped
  • 2 Tbsp extra-virgin olive oil, divided
  • 1/2 tsp kosher salt, divided
  • 1/8 tsp ground red pepper
  • 1 garlic clove, crushed
  • 8 oz red potatoes (about 2 medium), cut into (1/8-inch-thick) slices
  • 1 cup water
  • 2 Tbsp half-and-half
  • 1/2 tsp freshly ground black pepper
  • 8 large eggs
  • 2 large egg whites
  • 3 cups baby spinach leaves

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