Gluten-Free Spanish Tortilla


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


  1. 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.
  2. Add paprika, thyme, and potatoes and cook for 2 more minutes.
  3. In large bowl, lightly beat the eggs and egg whites.
  4. Stir potato mixture gently into the eggs together with pepper, salt, spinach, and cheese until well combined.
  5. Clean the pan; heat the remaining oil over medium heat.
  6. 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.
  7. Gently flip the tortilla with a spatula and cook the other side for about 6 minutes. Serve the tortilla warm or cold.


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