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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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In Spain, a tortilla is an egg dish, not the Mexican flatbread we associate the word with in the Americas. This is a Weight Watchers variation of the basic egg and potato dish that uses cooked diced potato. Great for breakfast or for brunch with a nice fresh tomato salad. Read more . 1/4 tortilla is 145 Calories, 3 g fat, 435 sodium, 22 carbs, 4 g fiber, 10 g protein and WW points - 2 Ingredients:
2 tsp olive oil |
2 onions, finely chopped |
1 garlic clove, minced |
2 medium cooked, diced potatoes |
1 (10 ounce) package chopped spinach, thawed, and squeezed dry |
1 c egg substitute |
2 tbl finely chopped parsley |
1/2 tsp salt |
1/2 tsp freshly ground pepper |
1/4 tsp thyme |
1/8 tsp ground nutmeg |
Directions:
1. In a large nonstick skillet, heat the oil and saute the onions until golden, about 7 minutes
2. Add the garlic; cook, stirring 1 minute longer
3. Stir in the potatoes, spinach and egg substitute, parsley, salt pepper, thyme and nutmeg
4. Reduce heat to medium low and cook covered until set and browned on bottom, about 10 minutes
5. Loosen edges with knife and invert onto a warm platter or serve directly from skillet
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