Makes: 6 servings
- 3 teaspoons extra-virgin olive oil, divided
- 1 small white or yellow onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 cup precooked diced potatoes
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon smoked paprika
- 10 large eggs
- 1/2 cup shredded Manchego cheese
- 3 cups fresh spinach, roughly chopped
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and garlic. Cook and stir until translucent, 3-4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
- Lightly whisk eggs in a large bowl. Stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4-5 minutes (it will still be moist in the center).
- To flip the tortilla, run a spatula gently around the edges to loosen. 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, about 3-6 minutes. This dish tastes great served warm or cold with a side of freshly sliced tomatoes.
Tips & Notes:
Look for precooked diced potatoes in your supermarket’s refrigerated produce section, or use diced leftover baked or roasted potatoes.
**Manchego is a Spanish semi-soft cheese traditionally made from sheep’s milk. Sweet and tangy, this cheese is a great complement to eggs. Or use your favorite cheese for your own spin on this traditional dish.**