Spanish Tortilla

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 babyspinach, roughlychopped
1/2 teaspoon salt
1/2 teaspoon freshlyground pepper

Tip: Could use precooked diced potatoes found in the refrigerated section of most supermarket produce departments.

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.