Photo of Spanish-style potato tortilla by WW

Spanish-style potato tortilla

5
3
1
SmartPoints® value per serving
Total Time
16 min
Cook
16 min
Serves
6
Difficulty
Easy
This popular tapas dish is great for a crowd, reheats well, and is loaded with SmartPoints®-friendly potatoes. Instead of frying the potatoes as classic recipes do, we keep things lean by cooking them in a nonstick skillet with very little oil.

Ingredients

uncooked potato(es)

3 medium, baking-variety, peeled, thinly sliced

egg(s)

3 large

egg white(s)

3 item(s)

table salt

½ tsp(s), or to taste

black pepper

¼ tsp(s), or to taste

canola oil

1½ tbsp(s)

uncooked onion(s)

1 medium, chopped

uncooked bell pepper(s)

½ item(s), medium, red, thinly siced

Instructions

  1. Put potatoes in large saucepan with enough cold water to cover; bring to boil over high heat. Reduce heat and cook until potatoes are half-cooked, about 5 minutes. Drain and set aside.
  2. Meanwhile, beat eggs, egg whites, salt, and black pepper in large bowl.
  3. Heat oil in 10-inch heavy nonstick skillet over medium-high heat. Add potatoes, onion, and bell pepper and cook, stirring occasionally, until potatoes are golden brown, about 5 minutes. Add potato mixture to beaten eggs, stirring until mixed well.
  4. Reduce heat to medium-low. Pour potato-egg mixture into same skillet and cook, without stirring, 2 minutes. Remove skillet from heat. Place large plate on top of skillet. Wearing oven mitts (skillet will be hot), turn skillet with plate over to invert tortilla. Lift off skillet and slide tortilla back into skillet. Cook until eggs are set, about 2 minutes longer. Cut tortilla into 6 wedges.
  5. Serving size: 1 wedge

Notes

Serving a wedge of this egg-andpotato classic with slices of juicy tomato and sweet onion topped with fresh parsley is a great way to get your first dose of veggies for the day.

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