Spanish Tortilla

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• 1 garlic clove, minced
• 12 cup mushroom, sliced
• 1 cup precooked diced red potatoes
• 1 tablespoon chopped fresh thyme
• 12 teaspoon smoked paprika
• 6 large eggs
• 4 large egg whites
• 12 cup shredded manchego cheese or 12 cup monterey jack cheese
• 3 cups Baby Spinach, roughly chopped
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper

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

extravirgin olive oil, onion, garlic, mushroom, red potatoes, thyme, paprika, eggs, egg whites, manchego cheese, baby spinach, salt, ground pepper

Taken from www.food.com/recipe/spanish-tortilla-476790 (may not work)