• Tortilla Espanola

    1 vote
    Tortilla Espanola
    Prep: 15-20 min Cook: 20 min Servings: 6
    by RecipeKing
    54 recipes
    Tortilla Espanola-is a delicious, meatless recipe commonly found on many menus in Spain; (Do not confuse this with the Mexican corn or flour tortilla we are used to in the U.S.). This is more of an omelet and cooked on the stovetop. Ingredients include: Eggs, potatoes, onions, spinach and cheese. It is well-seasoned and takes under (1) hour to make. This is also a healthy, low fat, low calories, low sodium, low carbohydrates, low sugars, diabetic-friendly, Weight Watchers (SmartPoints) and vegetarian recipe.


    • 3 tsp extra-virgin olive oil, divided
    • 1 small onion, thinly sliced
    • 1 cup cooked diced red potatoes
    • 1 tbsp chopped fresh thyme
    • 1/2 tsp smoked paprika
    • 6 large eggs
    • 4 large egg whites
    • 1/2 cup shredded Manchego or Monterey Jack cheese
    • 3 cups baby spinach leaves, roughly chopped
    • 1/2 tsp salt
    • 1/2 tsp freshly ground black pepper


    1. Heat 2 teaspoons og the olive oil in a medium-size non-stick skillet over medium heat. Add in the onion and cook, stirring, until translucent (3 to 4 minutes). Add in the potatoes, thyme and paprika. Cook for an additional 2 minutes.
    2. Lightly whisk together the eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with the 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 edges are set and 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. Invert a large plate over the pan and turn the tortilla out, onto it. Slide tortilla back into pan; continue cooking until completely set in the middle (3 to 6 minutes). Serve warm or cold.

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