Spinach Tortilla
Ingredients
- 500 gPotato (peeled and sliced into 2mm rounds)
- 6 pcEgg (beaten)
- 300 gSpinach (fresh, washed and chopped)
- 1 pcOnion (finely diced)
- 1 pcGarlic (minced)
- 150 mlExtra virgin olive oil (for cooking)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A thick omelet where vibrant spinach meets golden eggs. Tender texture with the clean taste of olive oil and slow-cooked potatoes.
- 1
Slice potatoes into 2mm rounds. Finely dice the onion and mince the garlic. Keep slices uniform for even cooking.
- 2
Heat olive oil in a pan. Add potatoes and onions. They should cook slowly without browning until a knife slides in effortlessly.
- 3
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Excellent served cold or gently reheated in a pan.
