Tortilla de patatas con espinacas: Receta fácil y deliciosa!

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

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

Peel and thinly slice the potatoes.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the sliced potatoes and cook until tender, about 10-15 minutes, stirring occasionally.

Add chopped onion to the skillet and cook until translucent, about 5 minutes.

Stir in the spinach and cook until wilted, about 2-3 minutes.

In a bowl, whisk together the eggs, salt, and black pepper.

Drain excess oil from the skillet and add the potato mixture to the egg mixture, stirring to combine.

Return the skillet to low heat and pour the egg and potato mixture back in.

Cook until the bottom is set, about 5-7 minutes, gently shaking the skillet to prevent sticking.

Carefully flip the tortilla using a plate and cook the other side until set, about 5 minutes more.

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

Garnish with parsley before serving.

Cooking Techniques

Spice Level:

Allergens