NUNCA SE PEGA! La clásica tortilla de espinaca

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and retains nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Yams can be a cheaper alternative to potatoes.

eggs

🥗Healthier: egg whites

💰Cheaper: egg substitute

Egg substitutes can be a cost-effective option.

Remove the stems from the spinach and wash it thoroughly.

In a pot, add 2 fingers of water and bring it to a boil.

Steam the spinach for 5 to 10 minutes until well wilted.

Slice the onion into julienne strips.

In a skillet, heat a drizzle of olive oil and sauté the onion for about 5 minutes until it becomes transparent.

Add a minced clove of garlic (optional) and cook for another 3 minutes, being careful not to burn it.

Once the spinach is cooled, press it to remove excess water.

Beat 4 eggs in a bowl.

Chop the spinach finely and add it to the eggs along with the sautéed onion and garlic.

Season with a bit of salt to taste.

Heat a non-stick skillet with a drizzle of olive oil and pour in the egg and vegetable mixture, spreading it evenly.

Cook on low heat for 5 to 6 minutes, covered.

Once the bottom is slightly toasted, flip the tortilla using a flat lid or plate, and cook for another 25 minutes on low heat, covered.

After cooking, let it cool for a few minutes before cutting to ensure it holds its shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens