In Spain they call this Spanish-style omlet a “tortilla.” You can eat it for breakfast, lunch, dinner, or as a tapa.
- In a nonstick pan, heat 2 tablespoons olive oil on medium low.
- Add sliced onions and potatoes to the pan, sauté and cover pan. Cook on low heat for 10 minutes or until potatoes are soft. Stir frequently. Add 1-2 tablespoon of water to the pan if pan gets too dry. Remove from heat to cool.
- In a large bowl, whisk 6 eggs, add spinach and the sautéed onion and potato slices.
- In a clean frying pan, heat the remaining oil, coating the whole pan. Pour in the egg-potato mixture.
- Cook on low for 10 minutes. Tilt the pan to let the egg mixture run towards all edges and underneath. Shake pan to prevent sticking once eggs are set.
- Slide the cooked side of the set egg mixture onto a plate. Hold the pan upside down over the uncooked side of the egg mixture and flip the plate and pan together, returning the uncooked side to the pan. Allow to cook for another 2 minutes. Serve warm or cold.
- 3 T olive oil, divided
- small white onion, sliced
- 1 medium potato, peeled and thinly sliced
- c thinly sliced green or yellow or red bell peppers
- 1 c chopped baby spinach
- 6 eggs
- salt & black pepper to taste
Total fat: 11 g; Saturated fat: 2.5 g; Trans fat: 0 g; Cholesterol: 165 mg; Sodium: 70 mg; Carbohydrates: 10 g; Fiber: 1 g; Sugars: 1 g; Protein: 6 g; Vitamin D: .8 mcg; Calcium: 32 mg; Iron: 1 mg; Potassium: 222 mg