Tortilla Espanola

Servings: 4

 

2 tablespoons olive oil

12 baby red potatoes, thinly sliced

2 small white onions, thinly sliced

½ + ½ teaspoon salt

Freshly ground pepper to taste

12 large eggs

2 teaspoons dried oregano

2 teaspoons dried thyme

½ teaspoon crushed red pepper flakes

Cooking spray

 

1. Heat oil in a 16-inch pan over medium heat. Layer potatoes and onion in pan, season with ½ teaspoon salt and pepper, and cover. Cook, stirring every couple of minutes, until potatoes are cooked, about 15-20 minutes. Remove from heat and cool 5 minutes.
2. In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ½ teaspoon salt, and pepper. Add potato mixture to eggs.
3. Wipe pan clean, coat generously with cooking spray, and warm over medium-low heat. Pour egg and potato mixture into pan, cover, and cook until eggs are set, about 10 minutes.
4. Slice into wedges and serve.

 

Nutrition Information

(For ¼ of recipe) 330 calories; 43 g carbohydrate; 14 g protein; 11 g fat 3 g sat); 4.5 g fiber; 255 mg sodium. Exchanges: 2.5 starches; 1.5 medium fat meat substitutes; 0.5 vegetable.

Side suggestions: Mixed green salad.