Spanish Tortilla

By michelew7

More like a potato and egg omelet

Ingredients

• 3 teaspoon olive oil, divided
• 1 small thinly sliced onion
• 1 cup diced, cooked potatoes
• 1 tablespoon fresh chopped thyme
• 1/2 teaspoon smoked paprika
• 6 large eggs
• 4 large egg whites
• 1/2 cup shredded Monterey Jack cheese
• 3 cups roughly chopped baby spinach
• 1/2 teaspoon salt
• 1/2 teaspoon black ground pepper

Details

Servings 6

Preparation

Step 1

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.