Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• 1 cup precooked diced red potatoes (see Tip)
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon smoked paprika
• 6 large eggs
• 4 large egg whites
• 1/2 cup shredded manchego or Jack cheese
• 3 cups baby spinach, roughly chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Directions

1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.

2. Lightly whisk eggs and egg whites in a large bowl. Gently 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 to 5 minutes (it will still be moist in the center).

3. To flip the tortilla, run a spatula gently around the edges to loosen them. 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, 3 to 6 minutes. Serve warm or cold.

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