Saute onion, potatoes, thyme and paprika over medium heat, until onion is translucent about 3-4 minutes. Lightly whisk eggs and whites in a large bowl. Gently stir into the potato mixture along with cheese, spinach, salt and pepper until combined. 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).
Warm the tortilla in 1/2 t oil in medium heat pan, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Fill with egg mixture and slide tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
Make several ahead and store in refrigerator up to 1 week. Ps. They won’t last that long!
Healthier than (insert name brand here)!