Spanish Tortilla
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spanish Tortilla calories by ingredient
Introduction
Yummy Low Cal easy dinner full of veggies and protein! From Eatingwell.com! Yummy Low Cal easy dinner full of veggies and protein! From Eatingwell.com!Number of Servings: 6
Ingredients
-
3 teaspoons extra-virgin olive oil, divided
1 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 baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Package Pedue Short Cuts of your choice!
Directions
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.