Ingredients:

  • 3 tsp extra-virgin olive oil – divided
  • 1 small onion, thinly sliced
  • 1 C precooked diced red potatoes
  • 1 Tbsp thyme
  • 1/2 tsp paprika
  • 6 large eggs
  • 4 large egg whites
  • 1/2 C shredded cheese (manchego or monterrey jack is best)
  • 3 C baby spinach – roughly chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Heat 2 tsp oil in a medium nonstick skillet over medium heat
  2. Add onion and cook, stirring, until translucent, 3-4 minutes
  3. Add potatoes, thyme and paprika – cook for 2 minutes more
  4. In a large bowl, lightly whisk eggs and egg whites
  5. Gently stir the potato mixture into the eggs along with the cheese, spinach, salt & pepper until combined
  6. Wipe the pan clean; add the remaining 1 tsp oil and heat over medium heat
  7. Pour in the egg mixture
  8. Cover and cook until the edges are set and the bottom is browned – about 4 – 5 minutes
  9. To flip the tortilla, run a spatula gently around the edges to loosen them
  10. Invert a large plate over the pan and turn out the tortilla onto it
  11. Slide the tortilla back into the pan and continue cooking until completely set in the middle about 3 – 6 minutes
  12. Serve warm or cold
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