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Healthy Spanish Tortilla Recipe – Weight Watchers Friendly (2 Points, Core Plan)

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Ingredients

Adjust Servings:

	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

Nutritional information

163.2

Calories

42 g

Calories From Fat

4.8 g

Total Fat

0.8 g

Saturated Fat

0.6 mg

Cholesterol

464.1 mg

Sodium

20 g

Carbs

3.8 g

Dietary Fiber

3 g

Sugars

11.5 g

Protein

247g

Serving Size

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Healthy Spanish Tortilla Recipe – Weight Watchers Friendly (2 Points, Core Plan)

Name: Healthy Spanish Tortilla Recipe – Weight Watchers Friendly (2 Points, Core Plan)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: : 2; : 1; : 1; : 10; : 10; : 1; : 1; : 1/2; : 1/2; : 1/4; : 1/4

Features:

Cuisine:

American

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 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

55 min
Serves 4
Easy

Ingredients

Directions

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 , 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 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, 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

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Steps

1 Done	Place Large Nonstick Skillet Over Medium Heat 30 Seconds.
2 Done	Add Oil; Heat 30 Seconds More.
3 Done	Add Onions; Cook, Stirring Often Until the Pale Gold, About 7 Minutes.
4 Done	Add Garlic; Cook 1 Minute More.
5 Done	Add Potatoes, Spinach, Egg Substitute, Parsley, Salt, Pepper, Thyme and Nutmeg.
6 Done	Reduce Heat to Low.
7 Done	Cover and Cook Until Set and Browned on Bottom, About 10-15 Minute.
8 Done	Loosen Edges With Knife and Turn Out Onto Warm Platter, or Serve Directly from Skillet.