Spanish Tortilla

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.