Spinach Tortilla Recipe

 Spinach Tortilla Recipe

Ingredients

(Serves 4):

4 large eggs

200g fresh spinach (or frozen, well-drained)

1 small onion (optional)

2 medium potatoes (about 300g)

4 tablespoons olive oil

Salt and pepper to taste

Preparation:

Prepare the ingredients: Wash the fresh spinach well and drain. If using frozen, thaw and squeeze out any excess water.

Peel the potatoes and cut them into thin slices or small cubes.

Finely chop the onion, if using.

Cooking the potatoes and spinach:

Heat 3 tablespoons of olive oil in a nonstick skillet (about 22-24cm in diameter) over medium heat.

Add the potatoes and cook for 10-15 minutes, stirring occasionally, until tender but not broken down. Season with a little salt.

If using onion, add it to the potatoes and sauté until translucent.

Add the spinach and cook for 2-3 minutes, until wilted. Remove everything from the pan and drain off any excess oil.

Beat the eggs:

In a large bowl, beat the eggs with a pinch of salt and pepper.

Add the potatoes, spinach, and onion (if using) to the beaten eggs, mixing well.

Cooking the tortilla:

In the same pan, add 1 tablespoon of olive oil and heat over medium-low heat.

Pour in the egg, potato, and spinach mixture, spreading evenly.

Cook for 4-5 minutes, until the bottom is set but the top is still slightly runny.

Using a plate or lid, carefully flip the tortilla and cook the other side for another 3-4 minutes, until cooked through but still moist.

Serve:

Slide the tortilla onto a plate and let it rest for 2 minutes.

Cut into slices or squares and serve warm or at room temperature. It's great with a fresh salad or rustic bread.