SPANISH TORTILLA-WW 2 PTS (CORE)
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.
Provided by cricket1176
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place large nonstick skillet over medium heat 30 seconds.
- Add oil; heat 30 seconds more.
- Add onions; cook, stirring often until the pale gold, about 7 minutes.
- add garlic; cook 1 minute more.
- Add potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg.
- Reduce heat to low.
- cover and cook until set and browned on bottom, about 10-15 minute.
- Loosen edges with knife and turn out onto warm platter, or serve directly from skillet.
Nutrition Facts : Calories 163.2, Fat 4.8, SaturatedFat 0.8, Cholesterol 0.6, Sodium 464.1, Carbohydrate 20, Fiber 3.8, Sugar 3, Protein 11.5
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