Please do not confuse this with the corn or flour tortillas you normally use to make wraps. This Spanish tortilla is simply a potato-and-egg omelet often found on many menus in Spain. This version is low in fat and calories, and it’s faster too if you use the precooked tomatoes.
- 3 c. roughly chopped baby spinach
- ½ c. shredded Jack or Manchego cheese
- 4 large egg whites
- 6 large eggs
- 1 c. red potatoes, precooked and diced
- 1 small onion, thinly sliced
- 3 tsp. extra-virgin olive oil, divided
- ½ tsp. smoked paprika
- 1 Tbsp. fresh thyme, chopped
- ½ tsp. salt
- ½ tsp. pepper
- In a medium-sized non-stick skillet, heat 2 teaspoons of olive oil over medium heat; sauté onion, stirring, for about 4 minutes or until translucent.
- Add paprika, thyme, and potatoes and cook for 2 more minutes.
- In large bowl, lightly beat the eggs and egg whites.
- Stir potato mixture gently into the eggs together with pepper, salt, spinach, and cheese until well combined.
- Clean the pan; heat the remaining oil over medium heat.
- Add the egg and potato mixture to the pan and cook on medium heat covered, for about 5 minutes or until the bottom is browned and edges are set.
- Gently flip the tortilla with a spatula and cook the other side for about 6 minutes. Serve the tortilla warm or cold.