Spanish Tortilla
"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. Make Ahead Tip: Store airtight in the refrigerator for up to 1 day...."
INGREDIENTS
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3 teaspoons extra-virgin olive oil, divided
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1 small onion, thinly sliced
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1 cup precooked diced red potatoes (see Tip)
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1 tablespoon chopped fresh thyme
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1/2 teaspoon smoked paprika
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6 large eggs
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4 large egg whites
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1/2 cup shredded manchego or Jack cheese
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3 cups baby spinach, roughly chopped
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.
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