Photo of Tortilla Espanola by WW

Tortilla Espanola

SmartPoints® value per serving
Total Time
28 min
12 min
16 min
Packed with potatoes and onions, this Spanish omelet is much more than an ordinary egg dish. Add some lean ham for extra flavor.*


uncooked potato(es)

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


3 large

egg white(s)

3 large

table salt

tsp, or to taste

black pepper

tsp, or to taste

canola oil

1½ Tbsp

uncooked onion(s)

1 medium, chopped


  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. Yields 1 piece per serving.


*Could affect SmartPoints values. **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).

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