Spanish Tortilla
- Number of Servings: 4
Ingredients
3 teaspoons extra-virgin olive oil, divided1 small onion,thinly sliced 1 cup precooked diced red potatoes, (see Tip) 1 tablespoon chopped fresh thyme 1/2 teaspoon smoked paprika 6 large eggs 4 large egg whites 1/2 cup shredded Manchego, or Jack cheese 3 cups babyspinach, roughlychopped 1/2 teaspoon salt 1/2 teaspoon freshlyground pepper
1. 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.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, 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).
3. 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.
Serving Size: 1/4 of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user SSHIVY.
translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, 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).
3. 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.
Serving Size: 1/4 of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user SSHIVY.
Nutritional Info Amount Per Serving
- Calories: 248.6
- Total Fat: 15.9 g
- Cholesterol: 292.3 mg
- Sodium: 559.2 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.9 g
- Protein: 18.4 g
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