Spanish Tortilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 teaspoons extra-virgin olive oil, divided1 small onion, thinly sliced1 cup precooked diced red potatoes, (see Tip)1 tablespoon chopped fresh thyme1/2 teaspoon smoked paprika6 large eggs4 large egg whites1/2 cup shredded Manchego, or Jack cheese3 cups baby spinach, roughly chopped1/2 teaspoon salt1/2 teaspoon freshly ground pepper1 Package Pedue Short Cuts of your choice!
PREPARATION
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, Chicken, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
TIPS & NOTES
Make Ahead Tip: Store airtight in the refrigerator for up to 1 day.
Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.
Serving Size: Makes 6 services cut in Triangles
Number of Servings: 6
Recipe submitted by SparkPeople user LESLEYDUFFY.
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, Chicken, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
TIPS & NOTES
Make Ahead Tip: Store airtight in the refrigerator for up to 1 day.
Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.
Serving Size: Makes 6 services cut in Triangles
Number of Servings: 6
Recipe submitted by SparkPeople user LESLEYDUFFY.
Nutritional Info Amount Per Serving
- Calories: 246.8
- Total Fat: 13.8 g
- Cholesterol: 240.0 mg
- Sodium: 733.7 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.4 g
- Protein: 24.1 g
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