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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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)

Directions

Step 1

Peel the potatoes and cut them into thin slices, approximately 1/8-inch thick. Set aside.

Step 2

Peel and thinly slice the onion. Set aside.

Step 3

Preheat a large nonstick skillet over medium heat and spray generously with cooking spray or olive oil spray.

Step 4

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.

Step 5

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.

Step 6

Once the potato and onion mixture is cooked, transfer it into the bowl with the eggs and gently stir to combine.

Step 7

Clean the skillet and return it to medium heat. Lightly spray it with cooking spray or olive oil spray to prevent sticking.

Step 8

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.

Step 9

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.

Step 10

Transfer the tortilla to a serving plate and let it cool for a few minutes before slicing.

Step 11

Optionally, garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(1324.7g)

Amount per serving	% Daily Value*
Calories	1283.6

Total Fat 30.3g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 0g
Cholesterol 1116mg	0%
Sodium 2981.0mg	0%
Total Carbohydrate 189.0g	0%
Dietary Fiber 20.1g	0%
Total Sugars 18.1g
Protein 67.0g	0%

Vitamin D 246IU	0%
Calcium 334.6mg	0%
Iron 14.8mg	0%
Potassium 5069.3mg	0%

*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.

Source of Calories

Fat: 21.0%

Protein: 20.7%

Carbs: 58.3%