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- 3 teaspoon(s) evoo divided
- 1 small onion chopped
- 1 cup(s) diced potatoes cooked
- 1 tablespoon(s) fresh thyme chopped
- 1/2 teaspoon(s) smoked paprika
- 6 large eggs
- 4 large egg whites
- 1/2 cup(s) manchego or jack cheeses shredded
- 3 cup(s) baby spinach roughly chopped
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 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.
- Per serving: 178 calories;9 g fat ( 3 g sat , 4 g mono ); 217 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 12 g protein; 2 g fiber;433 mg sodium; 210 mg potassium
This recipe is a personal recipe added by dpygrl01 and has not been tested or endorsed by MyRecipes.
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spanish tortilla Recipe at a Glance
- COURSE: Breakfast/Brunch