This is a really delicious gluten free dinner recipe that is very similar to a quiche.
A ‘Spanish Tortilla‘ is usually an omelette or quiche like dish, with potatoes and without a crust.
Serves 6 people.
Time: 40 minutes.
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes, (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego, or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 Tablespoons of Salsa
2 Tablespoons of Sour Cream
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it (the middle usually isn’t cooked, so be careful not to loose the egg batter). Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Garnish with avocado, salsa, and sour cream. Serve warm or cold.
Adapted from EatingWell.com