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

34 Shares

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