Spanish Tortilla-Ww 2 Pts (Core)

Name: Spanish Tortilla-Ww 2 Pts (Core)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 teaspoons extra virgin olive oil; 1 cup onion, finely chopped; 1 garlic clove, minced; 10 ounces potatoes, diced and cooked; 10 ounces spinach, trimmed, washed, cooked, chopped and squeezed dry (or one 10 oz package thawed frozen chopped spinach, squeezed dry); 1 cup fat free egg substitute; 1 tablespoon fresh parsley, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 1/4 teaspoon dried thyme leaves; 1/4 teaspoon ground nutmeg

Submitted by cricket1176

"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."

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photo by Mgnbos

Ready In:: 35mins
Ingredients:: 11
Serves:: 4

ingredients

2 teaspoons extra virgin olive oil
1 cup onion, finely chopped
1 garlic clove, minced
10 ounces potatoes, diced and cooked
10 ounces spinach, trimmed, washed, cooked, chopped and squeezed dry (or one 10 oz package thawed frozen chopped spinach, squeezed dry)
1 cup fat free egg substitute
1 tablespoon fresh parsley, finely chopped
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper, freshly ground
¹⁄₄ teaspoon dried thyme leaves
¹⁄₄ teaspoon ground nutmeg

directions

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.

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Reviews

I have this recipe in my Ww cookbook and made it last night. It was a little bland, only because the recipe is bland. I will make it again because it's a low-fat, low-cal side dish that's better then just steamed veggies. I tossed on some Cabot 50% light cheddar cheese (awesome low -fat, low-cal cheese). Next time I might try some fresh grated Romano for some flavor. I was hoping other people could test this recipe and fiddle with the flavor by using different spices and herbs as I am not a creative cook.

Magpower
This recipe has beautiful table presentation! I found it to be a little bland however I will make it again and offer up a few toppings (salsa, cheese) to compliment.

Mgnbos
Made a nice supper. I did follow other reviewers' suggestions and added more seasonings: garlic salt and a lot of pepper. I did not bother to cook the spinach - just threw a couple handfuls of fresh spinach and stirred it in. Mine did not hold together, but I think I used fewer eggs - I subbed 4 whole eggs for the egg substitute. It would be good with sliced mushrooms and/or diced red pepper! I also added about half cup of shredded colby cheese. Made for PAC spring 2014

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