By cricket1176 on August 01, 2006
Photo by Mgnbos
Photo by Mgnbos
"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."
Serving Size: 1 (247 g)
Servings Per Recipe: 4
"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."
"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."
"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"