Spanish-Style Sweet Potato Tortilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb sweet potatoes, peeled & sliced 1/4" thick2 cups spinach1 tbsp olive oil1 medium onion, diced3 whole eggs5 egg whitessea salt and black pepper to taste
Steam sweet potatoes for 10 minutes or until tender. During the last two minute, add spinach and let wilt. Meanwhile, add oil to a large nonstick skillet and saute' onions over medium heat until soft.
In a large bowl, scramble eggs and egg whites with salt and pepper.
Add potatoes, spinach and onion to eggs. Toss to coat. Return skillet to sove and turn heat up to medium-high.
Add egg mixture and let cook until edges are firm, then reduce heat to medium-low and cook. After 5-7 minutes, run a rubber spatula around edges to loosen.
Place a large plate over the pan and flipt the pan so the "tortilla" is now upside-down ont eh plate. Slide it backinto the pan to cook on the other side, about 5 minutes more or until cooked through.
Number of Servings: 4
Recipe submitted by SparkPeople user SOOKIE.
In a large bowl, scramble eggs and egg whites with salt and pepper.
Add potatoes, spinach and onion to eggs. Toss to coat. Return skillet to sove and turn heat up to medium-high.
Add egg mixture and let cook until edges are firm, then reduce heat to medium-low and cook. After 5-7 minutes, run a rubber spatula around edges to loosen.
Place a large plate over the pan and flipt the pan so the "tortilla" is now upside-down ont eh plate. Slide it backinto the pan to cook on the other side, about 5 minutes more or until cooked through.
Number of Servings: 4
Recipe submitted by SparkPeople user SOOKIE.
Nutritional Info Amount Per Serving
- Calories: 214.2
- Total Fat: 7.5 g
- Cholesterol: 159.4 mg
- Sodium: 179.4 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.3 g
- Protein: 11.8 g
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