Tortilla Espanola
1
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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