What's This?
Serving size 6
Total Time


3 tsp extra-virgin olive oil, divided1 small onion, thinly sliced1 cup precooked diced red potatoes (see tip)1 Tbsp chopped fresh thyme½ tsp smoked paprika6 large egg4 large egg whites½ cup shredded Manchego or Jack cheese3 cup baby spinach, roughly chopped½ tsp salt½ tsp freshly ground pepper


1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.

2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with 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 the edges are set and the 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 them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.


Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 178
  • Calories from fat 81
  • Total Fat 9gm 14%
  • Saturated Fat 3gm 15%
  • Monounsaturated Fat 4gm
  • Sodium 433mg 18%
  • Total Carbohydrates 10gm 3%
  • Fiber 2gm 2%
  • Protein 12gm
  • Cholesterol 217mg 72%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Appetizer, Healthy, Low Calorie, Cheese, Egg, Vegetable, Spanish, Easy, Skillet, Entertaining, Spring, Summer

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