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    Tortilla Espanola


    Source of Recipe


    Weight Watchers Cook Book

    Recipe Introduction


    servings 6
    points 3

    List of Ingredients




    3 medium potato(es), baking variety, peeled, thinly sliced (use a food processor if possible)
    3 large egg(s)
    3 large egg white(s)
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste
    1 1/2 Tbsp canola oil
    1 medium onion(s), chopped

    Recipe



    Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes (potatoes should be about halfway done). Drain and set aside.

    Meanwhile, whisk eggs, egg whites, salt and pepper together in a large bowl; set aside.

    Heat oil in a 10-inch frying pan over medium-high heat. Add onions and potatoes; cook, stirring constantly, until golden brown, about 5 minutes.

    Spoon potato mixture into egg mixture and mix thoroughly.

    Reheat frying pan over low-medium heat. Add potato-egg mixture and let cook for 2 minutes. Flip and cook on other side until eggs are set, about 2 minutes more. Slice into 6 pieces and serve. (Note: If you have trouble flipping the eggs, slide them onto a plate, turn the plate over – above pan – and settle eggs back into pan.)

 

 

 


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