Spanish Tortilla-Ww 2 Pts (Core) - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
1 cup onion, finely chopped
1 garlic clove, minced
10 ounces potatoes, diced and cooked
10 ounces spinach, trimmed, washed, cooked, chopped and squeezed dry (or one 10 oz package thawed frozen chopped spinach, squeezed dry)
1 cup fat free egg substitute
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg

Preparation

Place large nonstick skillet over medium heat 30 seconds.
Add oil; heat 30 seconds more.
Add onions; cook, stirring often until the pale gold, about 7 minutes.
add garlic; cook 1 minute more.
Add potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg.
Reduce heat to low.
cover and cook until set and browned on bottom, about 10-15 minute.
Loosen edges with knife and turn out onto warm platter, or serve directly from skillet.