Spanish Tortilla-Ww 2 Pts (Core)
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.
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INGREDIENTS
Nutrition- 2teaspoons extra virgin olive oil
- 1
- 1
- 10
- 10ounces spinach, trimmed, washed, cooked, chopped and squeezed dry (or one 10 oz package thawed frozen chopped spinach, squeezed dry)
- 1
- 1
- 1⁄2teaspoon salt
- 1⁄2
- 1⁄4teaspoon dried thyme leaves
- 1⁄4teaspoon ground nutmeg
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DIRECTIONS
- 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.
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