Healthy Recipes - Spanish Tortilla

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Spanish Tortilla

EatingWell

Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories, and if you use precooked diced potatoes, it's faster too.

Servings: 6 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Cuisine: Spanish
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Healthy Weight

Ingredients:

3 teaspoons extra-virgin olive oil , divided
1 each small onion , thinly sliced
1 cup precooked diced red potatoes (see below)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 each large eggs
4 each 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

Steps:

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.

Nutrition: (Per serving)

Calories - 178
Carbohydrates - 11
Fat - 9
Saturated Fat - 3
Monounsaturated Fat - 4
Protein - 12
Cholesterol - 217
Dietary Fiber - 2
Potassium - 210
Sodium - 433
Nutrition Bonus - Vitamin A (35% daily value), Selenium (29% dv), Vitamin C (15% dv).

Store airtight in the refrigerator for up to 1 day.

Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.

Related Links:

• Golden Gazpacho
• Search for More EatingWell Recipes

EatingWell

This news arrived on: 04/10/2007

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