Ingredients for Spanish Tortilla Ww 2 Pts Core
- Extra Virgin Olive Oil
- Onion
- Garlic Clove
- 2 medium potatoes (about 1 cup, diced)
- 1 cup packed fresh spinach
- Fat Free Egg Substitute
- Fresh Parsley
- 1/4 teaspoon salt
- Black Pepper
- Dried Thyme Leaves
- Ground Nutmeg
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How to Make Spanish Tortilla Ww 2 Pts Core
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat for 30 seconds.
- Add 1/2 cup chopped yellow onion and cook, stirring frequently, until pale gold (about 7 minutes).
- Add 1 clove minced garlic and cook for 1 minute more.
- Add 2 medium potatoes (about 1 cup, diced), 1 cup packed fresh spinach, 6 large eggs, 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme, and a pinch of nutmeg.
- Reduce heat to low, cover, and cook until the tortilla is set and lightly browned on the bottom (about 10-15 minutes).
- Carefully loosen the edges of the tortilla with a spatula.
- Invert the tortilla onto a warm plate or serve directly from the skillet. Serve at room temperature or slightly warm.
- (Optional) Serve with a simple tomato salad for a complete brunch experience.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
12g
Fat
4g
Carbs
6g
