Marisa's Healthy Kitchen

Eggs are not just for breakfast 🙂 You can make a tasty, nutritious and fast dinner with them too. A tortilla is a Spanish omelet that you let sit and cook until the bottom is browned and then you flip it so that the other side is browned as well. I love all the Spinach that I packed into this tortilla! This is a great meal morning, noon or night that is fast and delicious.

Spanish Tortilla
adapted from EatingWell Magazine 

3 teaspoons extra-virgin olive oil, divided
1 onion, thinly sliced
1 can cooked new potatoes, diced
1 tablespoon chopped fresh thyme or 1 tsp dried thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2-1 cup shredded Jack cheese
3-4 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon 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.