One of my favorite summer meals is a Spanish tortilla, which is somewhere between an omelet and a quiche. They’re quick to make, delicious, and will keep for a few days — perfect for leftovers! Below is my favorite recipe, adapted from this one, but you can also play around with the fillings to suit your tastes.
1 tsp olive oil
1/2 onion, thinly sliced
2 c cooked and diced red potatoes
2 tbsp fresh dill, chopped
1 tsp smoked paprika
3 egg whites
1/2 c shredded jack cheese
4 c baby spinach or 3 c kale, chopped
salt and pepper to taste
In a medium skillet, heat 1 tsp olive oil. Saute onions for 3 minutes, until browned. Add potatoes, paprika, and dill and cook for 2 minutes. In a large bowl, whisk together eggs. Add the onion and potato mixture, along with the rest of the ingredients. Mix well. Add 1 tsp oil to the skillet and pour in egg mixture. Cover and cook for 6 minutes. Flip the tortilla by putting a big plate underneath and invert. Slide the tortilla back into the skillet, cover, and cook for an additional 5 minutes.
Remove and serve hot or at room temperature. (I prefer room temp!) Can keep for 2 days. I serve mine with lightly dressed greens or steamed asparagus.