Spanish tortilla

Prep: 10 mins
Cook: 20 mins
Spanish tortilla
A simple supper to prepare, loaded with protein and vegetables equally.
 

3 tsp olive oil

1 small onion, thinly sliced

2 red potatoes, cubed

1 tbsp thyme

½ tsp smoked paprika

6 large eggs

4 large egg whites

75g white cheddar

450g spinach

In a pot, bring some salted water to the boil then cook the potatoes until tender.

Drain and set aside.

Heat 2 teaspoons of oil in a medium non-stick pan over medium heat.

Add the onion and cook, stirring, until translucent.  

Add the potatoes, thyme and paprika and cook for 2 minutes more.

Lightly whisk eggs and egg whites in a large bowl.

Gently stir the potato mixture into the eggs along with cheese, spinach and some salt and pepper until combined.

Add the remaining 1 teaspoon of oil and heat on medium.

Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes.

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 cook until completely set in the middle, 3 to 5 minutes.

Serve warm or cold in sliced with a green salad if you like.

Serves
6

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Eggs, Cheese, Vegetables, Oil

Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian

Cuisine
Spanish

Special Info
Vegetarian

Level of Difficulty
Easy

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