Tortilla Espanola

By Roni84

PointsPlus™ Value: 3

Packed with potatoes and onions, this Spanish omelet is much more than an ordinary egg dish. Add some lean ham for extra flavor.*

Ingredients

• 3 medium uncooked potato(es), baking-variety, peeled, thinly sliced**
• 3 large egg(s)
• 3 large egg white(s)
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1 1/2 Tbsp canola oil
• 1 medium onion(s), chopped

Preparation

Step 1

Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes (potatoes should be about halfway done); drain and set aside.

Meanwhile, in a large bowl, whisk together eggs, egg whites, salt and pepper; set aside.

Heat oil in a 10-inch nonstick skillet over medium-high heat. Add onions and potatoes; cook, stirring constantly, until golden brown, about 5 minutes.

Spoon potato mixture into egg mixture; mix thoroughly.

Reheat skillet over medium-low heat. Add potato-egg mixture and let cook for 2 minutes. Flip and cook on other side until eggs are set, about 2 minutes more. Slice into 6 pieces and serve. Yields 1 piece per serving.

Notes

**Use a food processor if possible.

If you have trouble flipping the eggs, slide them out onto a plate and then carefully place the pan on top of the plate; flip the plate and pan over so that the eggs settle back into the pan. Or you can finish cooking them in an ovenproof skillet, in a 375ºF oven, for 3 to 5 minutes (like a frittata).