Tortilla Espanola ("Spanish Omelet")

Note from Marie: Although the traditional Tortilla Espanola is made with potatoes and onions, I opted to eliminate the potatoes from this recipe for a couple of reasons. First, potatoes take time to wash, peel, and cook. So eliminating the potatoes saves time. Second, potatoes are high in carbohydrates. I'm not suggesting that you should eliminate carbs from your diet. But I get the impression that people tend to "watch their carbs" these days even if they are not on a "low carb" diet. Regardless of how you feel about potatoes, you'll love what I added in their place: sliced turkey from the deli, vitamin-packed spinach, and button mushrooms, all of which require almost no preparation and cook very quickly. To spice up this dish, get creative with the garnishes: Homemade pico de gallo, roughly chopped cilantro, sliced jalapenos, and queso fresco or another white cheese would all be superb!

Serves 6 - 8.

Ingredients:

2-4 tablespoons olive oil

1/2 yellow onion, thinly sliced

1 teaspoon salt

2 cups baby spinach leaves, washed and dried

1 cup mushrooms, washed, dried and sliced

6 ounces sliced turkey breast (from the deli), sliced into bite-sized strips

6 eggs

Freshly ground pepper, to taste

1 small jar store-bought salsa

Instructions:

In large skillet, warm 1-2 tablespoons olive oil. Add the onion and 1/2 teaspoon salt. Cook until onions are translucent and soft (about 5-6 minutes). Add sliced turkey, mushrooms, and spinach and cook for 2-3 minutes. Remove skillet from heat and transfer the mixture to a large bowl.

In a separate large bowl, whisk together the eggs, remaining 1/2 teaspoon salt, and pepper. Stir in cooked onions, turkey, spinach, and mushrooms.

Place skillet over medium heat and warm 1 tablespoon olive oil. Add egg mixture and cook, loosening the edges occasionally with a rubber spatula, for 5 to 6 minutes. Adjust the heat if necessary to avoid browning the underside of the tortilla. (The underside should be golden, not brown.)

Using two spatulas, flip the tortilla so that the topside cooks in the bottom of the pan. (If you have trouble flipping the tortilla, try flipping it into a separate skillet by placing the second skillet on top of the first, and then turning them both over together at the same time. If you choose this method, make sure you grease the second skillet with a bit of olive oil before flipping the tortilla into it.) Cook the tortila until set, about 5 to 6 minutes.

Loosen the edges of the tortialla with a spatula and gently slide onto a large plate. Let stand for 10 minutes. Cut into wedges and serve with salsa.