Have you ever had a Spanish omelet, aka “Tortilla Espanola”? This delicious, filling brunch dish is Dr. G’s “Almost” Spanish omelet recipe… but it’s better for your health (and your gut bugs) - follow along to learn how to make it yourself.

Ingredients – serves 8:
6 omega-3 or pastured eggs or VeganEgg egg replacement
¼ cup minced parsley
½ tsp iodized sea salt
½ tsp paprika
½ tsp ground black pepper
2 Tbsp extra virgin olive oil, divided
1 cup thinly sliced sweet potatoes
1 sweet onion (such as Vidalia or Maui), thinly sliced
2 cups baby spinach

Instructions:
Whisk the eggs, parsley, sea salt, paprika, and pepper in a large bowl, then set aside. Preheat oven to 425.
Heat 1 tablespoon of the olive oil in an 8-10 inch oven-safe skillet over medium heat, and add sweet potatoes and onions.
Cook, stirring occasionally until sweet potatoes are tender and onions are translucent, about 8-10 minutes.
Add spinach to potato mixture, and cook until wilted, an additional 2 minutes.
Drain liquid from potato mixture, then adds back to the heat, along with the remaining olive oil.
Pour eggs over the sweet potato mixture, and cook, stirring occasionally, until eggs begin to set, 3-5 minutes.
Transfer skillet to oven and cook for an additional 5-7 minutes, until set.
Slice and serve (it’s great on its own, or with guacamole!)

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