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.

Makes 6 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 178 calories; 9 g fat (3 g sat, 4 g mono); 217 mg cholesterol; 11 g carbohydrate; 12 g protein; 2 g fiber; 433 mg sodium; 210 mg potassium.

Nutrition bonus: Vitamin A (35% daily value), Selenium (29% dv), Vitamin C (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium-fat meat

TIP: Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.

MAKE AHEAD TIP: Store airtight in the refrigerator for up to 1 day.

This recipe has very little in common with the spanish tortilla, as eaten in Spain. Too many things in it, and, sorry to say, but the precooked potatoes do not taste like those cooked in olive oil. You do not need "heaps of oil" by the way....Olive oil, potatoes (yukon gold are excellent for this), onion, a little garlic, salt and eggs. No more...

Pepe, Pasadena, CA

My teenage daughter makes this for our dinner and adds more onion and chili powder. We love it and it makes a great meal.

Anonymous, Bridgewater, VA

To spice up the tortilla next time I will add green olives with pimentos and a cheese with more flavor like swiss.

Barb, Clearwater, Fl

My fiance is from Spain and when he introduced me to the Spanish Tortilla and I was hooked fo ever. It's so delicious and you can add other ingredients if you wanted too. Preferred to eat this dish in the evening with a glass of Merlot or Cabernet.

Anonymous, Arleta, CA

A delicious way to sneak some spinach into your diet. The finished tortilla came out nicely browned, and the spinach was cooked just enough. My husband still shudders at the memory of slimy, canned spinach he was made to eat as a child, and he usually ingests spinach with a scowl, as a nutritional duty. But he enjoyed this tortilla and thinks it's good enough to serve company--even if he has to do the flipping. (My skillet was too heavy for me to flip the tortilla.) I used Hungarian paprika instead of smoked, and i could have used twice as much.

Anonymous, Bellingham, WA

I think this is a great recipe. I did not use pre-cooked potatoes, but cooked and diced my own. I also used a bit more smoked paprika. I did not flip my tortilla, but instead finished it under the broiler, which is how I usually make a fritatta, and which worked perfectly. I am making this as part of our Easter brunch this year.

Emily, Zionsville, IN

We had this for Easter brunch and it was wonderful. Came out exactly as pictured and yummy. Even the kids liked it! I made my own potatoes the night before rather than prepackaged. We might add some zip next time such as olives, sundried tomatoes or roasted red peppers.

Anonymous, Portland, OR