Spanish-Style Sweet Potato Tortilla

INGREDIENTS:

1 lb sweet potatoes, peeled & sliced 1/4" thick
2 cups spinach
1 Tbsp olive oil
1 medium onion, diced
3 whole eggs
5 egg whites
sea salt and black pepper to taste

DIRECTIONS:

Steam sweet potatoes for 10 minutes or until tender. During the last two minute, add spinach and let wilt. Meanwhile, add oil to a large nonstick skillet and saute' onions over medium heat until soft.

In a large bowl, scramble eggs and egg whites with salt and pepper.

Add potatoes, spinach and onion to eggs. Toss to coat. Return skillet to sove and turn heat up to medium-high.

Add egg mixture and let cook until edges are firm, then reduce heat to medium-low and cook. After 5-7 minutes, run a rubber spatula around edges to loosen.

Place a large plate over the pan and flip the pan so the "tortilla" is now upside-down on the plate. Slide it backinto the pan to cook on the other side, about 5 minutes more or until cooked through.