Potato and Spinach Spanish Tortilla
A nutritious twist on the classic Spanish tortilla, integrating fresh spinach with tender potatoes for a balanced and colorful dish.
45 min
Medium
Española-Casera
4 servings
The story behind
This tortilla is one of my favorite ways to put a spin on a classic. The combination of soft potato with the earthy touch of spinach not only makes it more visually appealing when cut, but also adds a delicious freshness. I like to serve it like this, in thick slices that show the layers of ingredients, perfect for a light lunch or a nutritious dinner, inviting you to enjoy a well-made homemade meal.
Instructions
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1Fry the potatoes (and onion if using) in plenty of olive oil over medium heat until tender but not browned.
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2Drain the excess oil from the potatoes well.
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3In a large bowl, beat the eggs with salt and pepper; add the fresh spinach and cooked potatoes, mixing well so everything is integrated.
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4Heat a non-stick skillet with a tablespoon of oil and pour in the mixture.
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5Cook over low heat until the edges set; using a plate, flip it over to cook the other side until golden on the outside and juicy on the inside.
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6Serve two triangular slices on a white plate, just as shown in the photo to appreciate the texture of the potato and spinach.
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