Spanish Tortilla

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ingredients
3 teaspoons	extra-virgin olive oil, divided
1 small	onion, thinly sliced
1 cup	precooked diced red potatoes, (see Tip)
1 tablespoon	chopped fresh thyme
1/2 teaspoon	smoked paprika
6 large	eggs
4 large	egg whites
1/2 cup	shredded Manchego, or Jack cheese
3 cups	baby spinach, roughly chopped
1/2 teaspoon	salt
1/2 teaspoon	freshly ground pepper

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

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