Packed with colorful veggies, this tortilla not only satisfies your taste buds but also fuels your body with essential nutrients!

1

Begin by peeling and dicing the potatoes into small cubes. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat for about 2 minutes.

2

Add the diced potatoes to the skillet, season with salt, and cook for about 10 minutes, stirring occasionally until they are tender and lightly browned.

3

While the potatoes are cooking, chop the bell pepper and onion into small pieces. After the potatoes are cooked, add the bell pepper and onion to the skillet and sauté for another 5 minutes until they are soft.

4

Add the spinach and stir until it wilts, which should take about 2 minutes.

5

In a bowl, whisk the eggs together with black pepper. Pour the egg mixture over the sautéed vegetables in the skillet. Cook over medium heat for about 5–7 minutes, gently lifting the edges with a spatula to let uncooked egg flow underneath.

6

Once the eggs are almost set, cover the skillet and reduce the heat to low. Cook for an additional 3–5 minutes until the tortilla is fully cooked.

7

Slide the tortilla onto a plate, cut into wedges, and serve warm.

4

• Add shredded cheese on top during the last few minutes of cooking for a cheesy twist.
• Incorporate diced zucchini or mushrooms for added texture and flavor.
• Serve with a side of freshly made salsa for an extra burst of flavor.

• Use a non-stick skillet to ensure the tortilla doesn't stick while cooking.
• Let the tortilla sit for a few minutes after cooking for easier slicing.
• Feel free to mix and match vegetables based on what's in season or what you have on hand.

• fat: 8g
• protein: 10g
• calories: 180
• carbohydrates: 20g

This Vegetable Tortilla is rich in vitamins and minerals from the variety of vegetables, making it a healthy option that supports well-being.

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