Continuing on my adventures, I'm now in Spain and one of the top food recommendations I had was to have a “spanish tortilla” and oh my, do they sound good. Don't worry, once I have the real deal here in Spain I'll give you all the updates.

In the meantime, here's a recipe of one you can make at home that is super tasty too!

Fun fact: They don't actually have a classic corn or flour “tortilla” that you would think of here. These are more of a potato and egg omelette sort of vibe.

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• 1 cup precooked diced red potatoes (or hashbrowns!)
• 1 tablespoon chopped fresh thyme
• ½ teaspoon smoked paprika
• 6 large eggs
• 4 large egg whites
• 1/2 cup shredded Manchego, or Jack cheese
• 3 cups baby spinach, roughly chopped
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper

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.