Spanish TortillaSubmitted by: SUSANLBCONE
Introductionspanish omelet with potato spanish omelet with potato
1 1/2 lbs potatoes, peeled and boiled.
4 oz extra lean ham
7 egg whites
2 Tbsp olive oil
Beat eggs and egg whites. Slide potatoes slices into egg mixture and gently separate any chunks of potatoes.
Add 4 oz of cut up ham into bit size pieces.
Pour oil into a medium size non-stick fry pan. Heat over medium until hot. Gently slide egg, potato and ham mixture into pan. Reduce heat to low. Cover with lid or screen. Cook until mixture is almost done on top. Gently slide omelet until large plate. Turn pan upside down over omelet on plate and invert and slide omelet back into pan. Cook until underside is also lightly browned.
Cut into four pieces. Can be served hot or warm.
In Spain this is served as a small meal with a salad and fresh bread; with fresh fruit for dessert.
Number of Servings: 4
Recipe submitted by SparkPeople user SUSANLBCONE.