Breakfast Tortilla

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup cherry tomatoes halved
• 1 large egg whites 
• 4 large eggs 
• 1 tablespoon chives fresh divided minced
• 1  garlic clove minced
• 3 tablespoons manchego cheese finely grated
• 1 tablespoon olive oil 
• 1 teaspoon olive oil extra virgin extra-virgin
• 0.8 teaspoon salt divided
• 0.5 pound yukon gold potatoes ( 1 medium)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• spatula

Directions

1. Preheat oven to 35
2. 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.
3. Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.
4. Heat 1 tablespoon olive oil in an 8-inch ovenproof nonstick skillet over medium heat.
5. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil.
6. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan.
7. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down into bottom of pan; cook 2 minutes.
8. Remove from heat.
9. Sprinkle with cheese.
10. Bake at 350 for 7 minutes or until center is set.
11. Remove from oven.
12. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter.
13. Cut into 4 wedges. Top with tomatoes and remaining 1 teaspoon chives.