Spanish Tortilla-Ww 2 Pts (Core) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
2 teaspoons extra virgin olive oil |
1 cup onion, finely chopped |
1 garlic clove, minced |
10 ounces potatoes, diced and cooked |
10 ounces spinach, trimmed, washed, cooked, chopped and squeezed dry (or one 10 oz package thawed frozen chopped spinach, squeezed dry) |
1 cup fat free egg substitute |
1 tablespoon fresh parsley, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
1/4 teaspoon dried thyme leaves |
1/4 teaspoon ground nutmeg |
Directions:
1. Place large nonstick skillet over medium heat 30 seconds.
2. Add oil; heat 30 seconds more.
3. Add onions; cook, stirring often until the pale gold, about 7 minutes.
4. add garlic; cook 1 minute more.
5. Add potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg.
6. Reduce heat to low.
7. cover and cook until set and browned on bottom, about 10-15 minute.
8. Loosen edges with knife and turn out onto warm platter, or serve directly from skillet.
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