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Cook Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:6Yield:10 -inch tortillaJump to Nutrition Facts
Cook Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:6Yield:10 -inch tortilla
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:10 -inch tortilla
Yield:
10 -inch tortilla
Jump to Nutrition Facts
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Ingredients
3teaspoonsextra-virgin olive oil, divided
1small onion, thinly sliced
1 cup precooked diced red potatoes, (see Tip)
1tablespoonchopped fresh thyme
½teaspoonsmoked paprika
6large eggs
4large egg whites
1/2 cup shredded Manchego, or Jack cheese
½teaspoonsalt
½teaspoonfreshly ground pepper
DirectionsHeat 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.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).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.TipsMake Ahead Tip: Store airtight in the refrigerator for up to 1 day.Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.Originally appeared: EatingWell Magazine, March/April 2007
Directions
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.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).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.TipsMake Ahead Tip: Store airtight in the refrigerator for up to 1 day.Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.
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.
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).
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.
Tips
Make Ahead Tip: Store airtight in the refrigerator for up to 1 day.
Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.
Originally appeared: EatingWell Magazine, March/April 2007
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Nutrition Facts(per serving)173Calories9gFat10gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
