Tortilla Española
1
Points®
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.
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