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    You are in: Home / Recipes / Spanish Tortilla-Ww 2 Pts (Core) Recipe
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    Spanish Tortilla-Ww 2 Pts (Core)

    Average Rating:

    3 Total Reviews

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    • on March 25, 2008

      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.

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    • on January 13, 2008

      This recipe has beautiful table presentation! I found it to be a little bland however I will make it again and offer up a few toppings (salsa, cheese) to compliment.

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    • on May 07, 2014

      Made a nice supper. I did follow other reviewers' suggestions and added more seasonings: garlic salt and a lot of pepper. I did not bother to cook the spinach - just threw a couple handfuls of fresh spinach and stirred it in. Mine did not hold together, but I think I used fewer eggs - I subbed 4 whole eggs for the egg substitute. It would be good with sliced mushrooms and/or diced red pepper! I also added about half cup of shredded colby cheese. Made for PAC spring 2014

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    Nutritional Facts for Spanish Tortilla-Ww 2 Pts (Core)

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 163.2
     
    Calories from Fat 42
    26%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.6 mg
    0%
    Sodium 464.1 mg
    19%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.0 g
    12%
    Protein 11.4 g
    22%

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