Spinach and Potato Tortilla

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings


  • 2 tablespoons olive oil
  • 3 large Idaho potatoes peeled and cut into 1/2 inch cubes
  • 1 large red onion chopped
  • 4 cups spinach
  • Sea salt and freshly ground black pepper to taste
  • 9 large eggs
  • 1 teaspoon paprika
  • 1/2 cup whole milk
  • 1 cup feta cheese crumbled


  • Preheat the oven to 350 degrees.
  • In a large skillet, heat olive oil over medium heat and saute potatoes 15 minutes, add onions and saute 5 to 7 minutes until potatoes are cooked through. Add spinach and sea salt and freshly ground black pepper to taste and saute 3 to 5 minutes until spinach wilts.
  • In a large bowl, add eggs, paprika, and milk. Stir to combine. Pour into skillet and top with feta. Bake for 15 to 20 minutes until eggs are set.


SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).
VEGETARIAN: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: 329 Calories; 18g Fat; 17g Protein; 25g Carbohydrate; 3g Dietary Fiber; 343mg Cholesterol; 417mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
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