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Spanish Tortilla

Source: © EatingWell Magazine
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Rating: 3   Reviews: 9 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  6 servings
Don’t confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it’s lower in calories, and if you use precooked diced potatoes, it’s faster too.

Make Ahead Tip: Store airtight in the refrigerator for up to 1 day.
RECIPE INGREDIENTS
3 teaspoons  extra-virgin olive oil, divided
1   small onion, thinly sliced
1 cup  precooked diced red potatoes (see Tip)
1 tablespoon  chopped fresh thyme
1/2 teaspoon  smoked paprika
6   large eggs
4   large egg whites
1/2 cup  shredded manchego or Jack cheese
3 cups  baby spinach, roughly chopped
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper

Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.
Spanish Tortilla Recipe at Cooking.com
DIRECTIONS
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.


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).


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 178
Fat. Total: 9g
Protein: 12g
Carbohydrates, Total: 10g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 217mg
Sodium: 433mg
% Cal. from Fat: 46%
Spotlight Recipe Review See all 9 reviews »

Rating: 3
by: Pat Reviewed: 03/08/2012
Tastes good
This recipe is more of a quiche than a Spanish Tortilla. The authentic tortilla does not have greens or cheese in it, just potatoes, eggs, onions, salt and olive oil. The tortilla looks better if the potatoes are sliced instead of cubed. Parboiling them for three minutes is easy. Also, if you use a skillet that can go in the oven, cook the tortilla on the top of the stove until the eggs set, then put the tortilla under the broiler to cook the top, instead of flipping it.
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