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Photo of Tortilla Española by WW

Tortilla Española

3
Points® value
Total Time
32 min
Prep
12 min
Cook
20 min
Serves
6
Difficulty
Easy
Packed with hunger-fighting potatoes, this Spanish specialty is oh-so-much more than an ordinary omelet.

Ingredients

Uncooked potato

3 medium, baking variety, peeled, thinly sliced (use a food processor if possible)

Raw egg

3 large

Egg whites

3 serving(s)

Table salt

⅛ tsp(s)

Black pepper

⅛ pinch(es)

Canola oil

1½ tbsp(s)

Onion

1 medium, chopped

Instructions

  1. Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes (potatoes should be about halfway done). Drain and set aside.
  2. Meanwhile, whisk eggs, egg whites, salt and pepper together in a large bowl; set aside.
  3. Heat oil in a 10-inch frying pan over medium-high heat. Add onions and potatoes; cook, stirring constantly, until golden brown, about 5 minutes.
  4. Spoon potato mixture into egg mixture and mix thoroughly.
  5. Reheat frying pan over low-medium heat. Add potato-egg mixture and let cook for 2 minutes. Flip and cook on other side until eggs are set, about 2 minutes more. Slice into 6 pieces and serve.

Notes

If you have trouble flipping the eggs, slide them onto a plate, turn the plate over – above pan – and settle eggs back into pan.

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