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FareShare Gazette Recipes -- October 2012 - S's


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Spanish Tortilla

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* Exported from MasterCook *

Spanish Tortilla

Recipe By : EatingWell Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Volume 15-10 Oct 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

Tip: Look for precooked diced potatoes in the refrigerated section of
most supermarket produce departments.

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.
Slide the tortilla back into the pan and continue cooking until completely
set in the middle, 3 to 6 minutes. Serve warm or cold.

Active Time: 40 Minutes
Total Time: 40 Minutes
6 servings

Notes: Don't confuse this with the flour or corn tortillas you use to
make wraps. A Spanish tortilla is a potato-and-egg omelet found on
numerous menus throughout Spain. Traditionally these are cooked in heaps
of olive oil. Our version uses less oil, so it's lower in calories and if
you use precooked diced potatoes, it's faster too.

Make Ahead Tip: Store airtight in the refrigerator for up to 1 day.

Recipe by EatingWell Magazine.

Contributed to the FareShare Gazette by Art; 22 October 2012.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 86 Calories; 5g Fat (54.1% calories from 
fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 284mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat.

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