In Spain they call this a tortilla! Eat for breakfast, lunch, tapa, or dinner.
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.
Flip tortilla upside down on a plate and slide back onto the pan to cook for another 2 minutes. Serve warm or cold.
Serving Suggestions: Serve with a salad or fruit.
3 tablespoons olive oil, divided
½ small white onion, sliced
1 medium potato, peeled and thinly sliced
½ cup thinly sliced green, yellow or red bell peppers
1 cup chopped baby spinach
Salt and black pepper to taste
Total grams per serving: 110 g; Calories 170; Total Fat 11 g (Sat 2.5 g, Trans 0 g, Poly 1.5 g, Mono 7 g); Cholesterol 165 mg; Sodium 70 mg; Total Carbohydrates 10 g; Dietary Fiber 1 g; Total Sugars 1 g; Protein 6 g; Vitamin D 0.8 mg; Calcium 32 mg; Iron 1 mg; Potassium 222 mg.
One serving = 1/6th wedge of Spanish tortilla.