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Spanish Tortilla

March/April 2007

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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.



READER'S COMMENT:
"I've been making a tortilla espanola for years! One of my all time favorites. Even with experience, it is so hard to flip unless you make a small one (in a small pan) - if making a large one, a trick is to use a pan that you can put in...
Spanish Tortilla

Makes: 6 servings

Active Time:

Total Time:

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

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Store airtight in the refrigerator for up to 1 day.
  • Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.

Nutrition

Per serving: 178 calories; 9 g fat (3 g sat, 4 g mono); 217 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1

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


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Recipe Categories

Ethnic/Regional
Mediterranean
Spanish
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Preparation/ Technique
Saute
Meal/Course
Dinner

Type of Dish
Main dish, vegetarian
Publication
March/April 2007
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