Recipe by cricket1176
In Spain, tortilla most commonly refers to an omelet, not the flat bread we know. This variation on the classic adds spinach to the basic egg-and-potato combination. Add a tomato salad as a side dish and this would make a perfect brunch dish. It is best served at room temperature. This is a recipe I have yet to try. It is from the Weight Watchers-1996- Cut The Fat Cookbook. Therefore prep/cooking times are approximate. This recipe is 2pts if you are doing Flex, and it is a CORE recipe.
Top Review by Magpower
I have this recipe in my Ww cookbook and made it last night. It was a little bland, only because the recipe is bland. I will make it again because it's a low-fat, low-cal side dish that's better then just steamed veggies. I tossed on some Cabot 50% light cheddar cheese (awesome low -fat, low-cal cheese). Next time I might try some fresh grated Romano for some flavor. I was hoping other people could test this recipe and fiddle with the flavor by using different spices and herbs as I am not a creative cook.
- 2 teaspoons extra virgin olive oil
- 1 cup onion, finely chopped
- 1 garlic clove, minced
- 10 ounces potatoes, diced and cooked
- 10 ounces spinach, trimmed, washed, cooked, chopped and squeezed dry (or one 10 oz package thawed frozen chopped spinach, squeezed dry)
- 1 cup fat free egg substitute
- 1 tablespoon fresh parsley, finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon dried thyme leaves
- 1⁄4 teaspoon ground nutmeg
Directions See How It's Made
- Place large nonstick skillet over medium heat 30 seconds.
- Add oil; heat 30 seconds more.
- Add onions; cook, stirring often until the pale gold, about 7 minutes.
- add garlic; cook 1 minute more.
- Add potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg.
- Reduce heat to low.
- cover and cook until set and browned on bottom, about 10-15 minute.
- Loosen edges with knife and turn out onto warm platter, or serve directly from skillet.