ZUMBA - Jeanee Duval

Spanish tortilla


My friend from Spain makes this Spanish tortilla all of the time. He taught me how to make it once and I saw this recipe in Eating Well magazine. I had to make some adjustments because they were using WAY TO MANY eggs.

RECIPE
* 3 cups of precooked diced red potatoes
POTATOES: peal, dice and season. Brush w/ olive oil. Bake for 30 min.@ 400 or until can pierce w/ a fork, but not too soft.

* 1 small red onion chopped
* 1/2 green pepper chopped
* 1/2 tablespoon thyme
* 1/2 teaspoon paprika
* 3 eggs
* 3 egg white
* 1 cup shredded Jack cheese (some for top)
* 3 cups baby spinach, roughly chopped
* 1/2 teaspoon salt
* teaspoon peeper
* some olive oil

Heat 2 teaspoons oil in medium nonstick skillet over medium heat. Add onion + green pepper and cook stirring until 3-4 min. Add potatoes, thyme and paprika and cook for 1 for 2 min. more. Don't let the potatoes fall apart.

Lightly whisk eggs and egg white in a large bowl. Gently stir in potato mixture into the eggs along w/ cheese spinach, salt and pepper until combined.

Wipe the pan clean; add 1 teaspoon oil and heat over medium heat. Pour the egg mixture, cover and cook until the edges are set and the bottom is browned, 4-5 min. (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 min.

Serve warm or cold.

Makes 6 servings.