Spanish Tortilla

Directions

1. 1
   Heat 2 teaspoons oil in a medium nonstick skillet over medium heat.
2. 2
   Add onion and cook, stirring, until onions are translucent, 3 to 4 minutes.
3. 3
   Add the garlic and mushrooms to the onions after 2 minutes into this process.
4. 4
   Add potatoes, thyme and paprika and cook for 2 minutes more.
5. 5
   Lightly whisk eggs and egg whites in a large bowl.
6. 6
   Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined.
7. 7
   Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat.
8. 8
   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).
9. 9
   To flip the tortilla, run a spatula gently around the edges to loosen them.
10. 10
    Invert a large plate over the pan and turn out the tortilla onto it.
11. 11
    Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes.
12. 12
    Serve warm or cold.