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Photo of Tortilla Espanola by WW

Tortilla Espanola

3
Points®
Total Time
28 min
Prep
12 min
Cook
16 min
Serves
6
Difficulty
Easy
Packed with potatoes and onions, this Spanish omelet is much more than an ordinary egg dish. Add some lean ham for extra flavor. Use a food processor if possible. If you have trouble flipping the eggs, slide them out onto a plate and then carefully place the pan on top of the plate; flip the plate and pan over so that the eggs settle back into the pan. Or you can finish cooking them in an ovenproof skillet, in a 375ºF oven, for 3 to 5 minutes (like a frittata).

Ingredients

Uncooked potato

3 medium, baking-variety, peeled, thinly sliced**

Egg

3 large egg(s)

Egg whites

3 large

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Canola oil

1½ Tbsp

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, in a large bowl, whisk together eggs, egg whites, salt and pepper; set aside.
  3. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add onions and potatoes; cook, stirring constantly, until golden brown, about 5 minutes.
  4. Spoon potato mixture into egg mixture; mix thoroughly.
  5. Reheat skillet over medium-low 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.
  6. Serving size: 1 piece

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