Spanish Tortilla

A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain.  Do not be confused, this recipe does not use flour or corn tortillas that you use to make wraps.  Also, traditionally these are cooked in heaps of olive oil but this version uses less oil, so it’s lower in calories.

Spanish Tortilla

www.eatingwell.com

Ingredients

·        3 teaspoons extra-virgin olive oil, divided

·        1 small onion, thinly sliced

·        1 cup precooked diced red potatoes

·        1 tablespoon chopped fresh thyme

·        ½ teaspoon smoked paprika

·        6 large eggs

·        4 large egg whites

·        ½ cup shredded Manchego or Jack cheese

·        3 cups baby spinach, roughly chopped

·        ½ teaspoon salt

·        ½ teaspoon freshly ground pepper

Preparation

Heat 2 teaspoons oil in medium non stick 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 in 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 egg mixture, cover and cook until edges are set and the bottom is browned, 4 to 5 minutes (it will 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.

Tupps Tidbits ~…..if you use precooked diced potatoes it’s faster…..you can store airtight  in the refrigerator for up to 1 day

When Tupps was in Spain he stated this was served in the afternoon with happy hour and served cold with cured meat.  So I guess this is a breakfast dish or Appetizer.   We had it warm in the morning for breakfast. This is definitely a KEEPER at our house!