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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A very quick and healthy Spanish Tortilla. Do not mistake healthy as a bad word in describing this dish. It is very tasty and will disappear quickly! Ingredients:
3 teaspoons extra-virgin olive oil, divided |
1 small onion, thinly sliced |
1 garlic clove, minced |
1/2 cup mushroom, sliced |
1 cup precooked diced red potatoes |
1 tablespoon chopped fresh thyme |
1/2 teaspoon smoked paprika |
6 large eggs |
4 large egg whites |
1/2 cup shredded manchego cheese or 1/2 cup monterey jack cheese |
3 cups baby spinach, roughly chopped |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until onions are translucent, 3 to 4 minutes. Add the garlic and mushrooms to the onions after 2 minutes into this process.
2. Add potatoes, thyme and paprika and cook for 2 minutes more.
3. 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).
4. 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.
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