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.
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.