Serves 6
60 min
Spanish-Style Tortilla with Spinach and Potatoes
Recipe GLPR8bf9a8626cd6f9
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.
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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.
