Spanish Tortilla Ww 2 Pts Core
Elevate your meal prep with this light yet satisfying Spanish Tortilla, a simple and wholesome recipe designed to fit seamlessly into a healthy lifestyle. This classic dish combines thinly sliced potatoes, tender onions, and protein-packed eggs to create a flavorful and fluffy frittata-style omelette that's perfect for breakfast, lunch, or dinner. With minimal oil thanks to olive oil spray and a mix of whole eggs and egg whites, this version is both Weight Watchers-friendly (just 2 SmartPoints) and Core-approved. Ready in just 40 minutes, this skillet-cooked tortilla boasts golden layers of tender potatoes and aromatic onions, seasoned to perfection with a pinch of salt and pepper. Garnish with fresh parsley for a burst of color, and serve warm or at room temperature for an irresistible, healthy dish that's as versatile as it is delicious. Ideal for meal prep or sharing, it's a guilt-free nod to traditional Spanish comfort food.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 medium Onion
- 6 large Eggs
- 2 large Egg whites
- 1 as needed Olive oil spray
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into thin slices, approximately 1/8-inch thick. Set aside.
Peel and thinly slice the onion. Set aside.
Preheat a large nonstick skillet over medium heat and spray generously with cooking spray or olive oil spray.
Add the sliced potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften. Add the sliced onions, and continue cooking for an additional 5 minutes, until both the potatoes and onions are tender. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
While the potatoes and onions are cooking, whisk together the eggs and egg whites in a large bowl. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Once the potato and onion mixture is cooked, transfer it into the bowl with the eggs and gently stir to combine.
Clean the skillet and return it to medium heat. Lightly spray it with cooking spray or olive oil spray to prevent sticking.
Pour the egg, potato, and onion mixture back into the skillet, spreading it out evenly. Lower the heat to medium-low and cook for 8-10 minutes, until the edges are set but the center is still slightly runny.
Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the inverted tortilla back into the skillet with the uncooked side down. Cook for an additional 5-7 minutes, until the tortilla is fully set and golden brown on both sides.
Transfer the tortilla to a serving plate and let it cool for a few minutes before slicing.
Optionally, garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 18.1 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 335 mg | 26% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5069 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
