Spanish Potato-Onion Omelet with Spinach Recipe

Called tortilla Española throughout Spain, this traditional dish often is called a potato-onion omelet. Not to be mistaken with Mexican tortillas — made with corn or wheat — in Spanish cuisine, a tortilla is made of sliced potatoes and onion, pan-fried in olive oil in a skillet, then layered with beaten eggs and oven-baked until the eggs are cooked firm. This variation uses less olive oil and adds tomatoes and spinach, making it a nourishing entrée for a light supper or brunch.

Ingredients

2 tablespoons olive oil
1½ pounds (about 2½ cups) unpeeled Yukon Gold or red-skinned new potatoes, thinly sliced
1 cup red onion, thinly sliced
2 cloves garlic, minced
½ cup sun-dried tomatoes*, chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ teaspoon smoked paprika
3 cups fresh spinach, chopped
4 large eggs
4 large egg whites**
½ teaspoon salt
½ teaspoon freshly-ground pepper
Parsley sprigs, for garnish (optional)

Directions

Before you begin: Wash your hands.

1. Preheat the oven broiler.
2. Heat olive oil in an oven-proof nonstick skillet over medium heat. Add potatoes, onion and garlic; combine to coat the mixture with olive oil. Cook for about 10 minutes, stirring frequently to prevent sticking, until the potatoes are tender yet still firm. (Add more oil if needed.) Remove from the heat.
3. Mix sun-dried tomatoes, rosemary, thyme and paprika into the potato-onion mixture in the skillet. Fold in the spinach.
4. In a medium bowl, lightly whisk eggs, egg whites, salt and pepper.
5. Pour eggs over the spinach-potato-onion mixture. Return to heat. As the eggs cook, shake the skillet so the egg mixture flows to the other ingredients. Use a spatula to gently raise the edges of the tortilla so the uncooked eggs flow underneath.
6. As the edges of the tortilla begin to set, remove the skillet from the stove top and place it under the oven broiler. Broil for about 5 minutes, or until the top becomes golden brown and the eggs are set. Remove from the broiler with a hot pad; cool slightly so you can handle the skillet.
7. Slide a spatula around the edges and underneath the tortilla. Gently slide the tortilla from the skillet onto a serving plate. Allow to cool for about 5 minutes, then cut into wedges. Serve hot or at room temperature. Garnish with parsley.

Cooking Notes

• *If you prefer, substitute roasted red peppers for sun-dried tomatoes.
• **Substitute 2 large eggs for 4 large egg whites, if desired.

Nutrition Information

Serves 6 to 8

Calories: 230; Calories from fat: 70; Total fat: 8g; Saturated fat: 2g; Trans fat: 0g; Cholesterol: 140mg; Sodium: 390mg; Total carbohydrate: 30g; Dietary fiber: 4g; Sugars: 4g; Protein: 11g

Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.