Spanish-Style Tortilla with Spinach and Potatoes

Name: Spanish-Style Tortilla with Spinach and Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Cuisine: Spanish
Ingredients: 25g butter; 1 tablespoon olive oil; 2 large onions, finely sliced; 750g potatoes, peeled, parboiled and sliced into ½-inch pieces; 250g fresh spinach, cooked and roughly chopped; 10 large eggs, lightly beaten; Salt to taste; Freshly ground black pepper to taste

Recipe GLPR8bf9a8626cd6f9

Spanish

Main Course

60 min

312 cal

Servings: 6

Oven

Stovetop

SNAP eligible

A classic Spanish tortilla loaded with tender potatoes, caramelized onions, and fresh spinach bound together with beaten eggs. This hearty vegetarian dish is cooked until golden and set, then skillfully flipped to create a beautiful browned exterior. Serve it hot, warm, or at room temperature as a main course or appetizer.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

25g butter

1 tablespoon olive oil

2 large onions, finely sliced

750g potatoes, peeled, parboiled and sliced into ½-inch pieces

250g fresh spinach, cooked and roughly chopped

10 large eggs, lightly beaten

Salt to taste

Freshly ground black pepper to taste

Directions

Heat the butter and olive oil together in a large, heavy-bottomed skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they become translucent and very soft, about 10–15 minutes. Do not allow them to brown.
Add the parboiled potato slices to the pan with the onions and cook gently for 2 minutes, stirring occasionally to combine.
Stir in the cooked spinach, mixing it evenly throughout the potato and onion mixture.
Season the beaten eggs generously with salt and freshly ground black pepper. Pour the eggs over the contents of the skillet and stir gently to distribute the vegetables evenly.
Reduce heat to low and cook for 8–10 minutes without stirring. The eggs should begin to set at the edges and on the bottom while the center remains slightly soft. If the heat is too high, the bottom will brown too quickly before the center sets. You are looking for the bottom to firm up and develop a light golden color.
Once the bottom is nicely browned and the center feels mostly set, it is time to flip the tortilla. Place a large plate or the back of a shallow baking pan over the skillet and carefully flip the tortilla onto it so the cooked side is now facing down. Slide the tortilla back into the pan with the uncooked side now facing the heat.
Return the skillet to low heat and cook for another 3–5 minutes until the second side is set and lightly browned, and the tortilla feels firm when gently pressed in the center (internal temperature should reach 160°F for food safety).
Transfer the tortilla to a serving plate and allow it to cool slightly. Serve hot, warm, or at room temperature, cut into wedges or cubes.

Comments

Grocery List Plus Editorial Staff4.5

All ingredients are standard stock at any Charlotte chain—potatoes, spinach, eggs, onion, butter, and olive oil pose zero sourcing friction. The real time is closer to 75 minutes because the recipe does not account for slicing and slowly cooking potatoes, which takes 25–30 minutes before the eggs even go in; the stovetop finish adds another 15. Cost per serving lands around $1.50–$1.75, driven entirely by potatoes and eggs, making it genuinely affordable. This is a forgiving weeknight dish that reheats beautifully and feeds six without fuss, though it does demand attentive stovetop time during the final sauté and set.