hungry poodle

3 t. olive oil
1 small onion, thinly sliced
1 cup precooked cubed red potatoes*
1 T. chopped fresh thyme
1/2 t. smoked paprika
6 eggs
4 egg whites
1/2 cup shredded Jack or Manchego cheese
3 cups baby spinach, chopped
salt and pepper

Heat 2 t. oil in a medium nonstick skillet and add onions. Cook until translucent, 3 to 4 minutes, then add potatoes, thyme and paprika and cook 2 minutes more.

Whisk eggs and egg whites in a large bowl. Gently stir in the onion/potato mixture, cheese, spinach and salt and pepper. Wipe out the skillet and add the remaining 1 t. olive oil. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, about 4 to 5 minutes.

To flip the tortilla, run a spatula around the edges to loosen them, then invert onto a large plate set over the pan. Slide the tortilla back into the skillet with the uncooked side down. Continue cooking until the tortilla is completely set in the middle, about 3 to 6 minutes. Serve warm or cold.

*Precooked cubed potatoes can be found in the refrigerated section, often near the eggs. One brand is Simply Potatoes.

Serves 6