Spinach Tortilla

A thick omelet where vibrant spinach meets golden eggs. Tender texture with the clean taste of olive oil and slow-cooked potatoes.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 584
• Protein: 15 g
• Carbs: 27 g
• Fat: 45 g

Ingredients

• 500 g Potato ( peeled and sliced into 2mm rounds )
• 6 piece Egg ( beaten )
• 300 g Spinach ( fresh, washed and chopped )
• 1 piece Onion ( finely diced )
• 1 piece Garlic ( minced )
• 150 ml Extra virgin olive oil ( for cooking )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Slice potatoes into 2mm rounds. Finely dice the onion and mince the garlic. Keep slices uniform for even cooking.

2. Confit potatoes

   Heat olive oil in a pan. Add potatoes and onions. They should cook slowly without browning until a knife slides in effortlessly.

3. Wilt spinach

   Add spinach and garlic to the pan. Stir until leaves wilt and release their moisture. Drain everything in a colander to remove excess oil.

4. Egg mixture

   Whisk eggs in a bowl with salt and pepper. Fold in the warm vegetables. Let sit for 5 minutes so the potatoes soak up some egg.

5. Cooking the tortilla

   Pour the mixture into the hot pan with a splash of oil. Cook over medium heat. When the edges set and the center starts to firm up, it's time to flip.

6. The final flip

   Place a flat plate over the pan. Flip quickly and slide the tortilla back into the pan. Cook for 3 more minutes. It should feel springy to the touch.

Chef's tips

• Do not overbeat the eggs; you want density, not foam.
• Draining the vegetables is key: too much oil will make the tortilla greasy.
• Use a perfectly flat plate wider than the pan for a safe flip.

Storage

Keeps for 2 days in the fridge. Excellent served cold or gently reheated in a pan.