Tortilla Espanola with Spinach

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense while frozen spinach is budget-friendly.

Peel the potatoes.

Cut the potatoes into small pieces, not too small, so they can cook well.

Add olive oil to coat the bottom of the pan.

Add salt and pepper to taste to the potatoes.

Cook the potatoes until they are soft, testing one to ensure doneness.

While the potatoes are cooking, prepare the egg mixture by whisking together 4 jumbo eggs.

Add a handful of spinach to the egg mixture, adjusting the amount to your preference.

Once the potatoes are cooked, let them sit for a moment to cool slightly before combining with the egg mixture.

Pour the potato mixture into the egg mixture and stir to combine.

Return the mixture to the pan and let it cook on low heat until the bottom starts to set, about 5-7 minutes.

Check the bottom to see if it is cooking well, lifting it gently to see underneath.

If needed, cover the pan to help cook the middle more evenly.

Once the bottom is set, carefully flip the tortilla using a plate to cook the other side until set, about 5 minutes more.

Slide the tortilla onto a serving plate and let it cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens