Spanish Tortilla-Ww 2pts(Core)

Ingredients

• 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

Directions

1. 1

   Place large nonstick skillet over medium heat 30 seconds.

2. 2

   Add oil; heat 30 seconds more.

3. 3

   Add onions; cook, stirring often until the pale gold, about 7 minutes.

4. 4

   add garlic; cook 1 minute more.

5. 5

   Add potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg.

6. 6

   Reduce heat to low.

7. 7

   cover and cook until set and browned on bottom, about 10-15 minute.

8. 8

   Loosen edges with knife and turn out onto warm platter, or serve directly from skillet.