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Seasons: Spanish Tortilla with Spinach

A popular tapa served in bars and cafes across Spain, the tortilla is a versatile treat that is served hot or at room temperature, for lunch or with drinks. The traditional recipe calls for potatoes fried in olive oil and combined with eggs (and sometimes onion), all cooked in a thick omelette. Like the Italian frittata, which it most closely resembles, there are many variations. Here spinach is added to the egg and potato batter before the tortilla is cooked. Flipping the tortilla is the only tricky part. Slide it onto a plate, cover it with another plate and flip them together. Then return the tortilla to the pan to finish cooking. After making one, you’ll want to quickly make it again and have a tortilla on hand, as all Spanish houses do.

Salt and pepper to taste
4 1/2 ounces (4 cups filled) baby spinach
6 tablespoons of olive oil
3 small Yukon Gold potatoes (10 ounces total), peeled and diced
1 leek (white part only) thinly sliced
5 eggs
2 tablespoons chopped fresh chives
1/2 teaspoon of ground cumin

1. Bring a large pot of salted water to a boil. Add spinach and cook for 1 minute. Drain, rinse with cold water and with your hands squeeze out all the excess water. Finely chop the spinach; put aside.

2. In an 8-inch non-stick skillet, heat 3 tablespoons of olive oil over medium heat. When hot, add the potatoes and leek. Cook, stirring often, for 8 minutes or until potatoes are tender. Remove from skillet.

3. In a bowl, whisk the eggs with salt and pepper. Add spinach, potato mixture, chives and cumin.

4. In the skillet, heat 2 tablespoons of olive oil over medium heat. When hot, add the egg mixture. Cook over medium-low heat, without stirring, for 5 to 6 minutes or until top is still slightly runny but bottom is set.

5. Run a knife or rubber spatula around the edges of the tortilla and slide it onto a plate. Cover with another plate. Hold the plates firmly and turn them over. Add 1 tablespoon of oil to the skillet. Slide the tortilla into the skillet. Cook 5 or 6 minutes longer or until bottom is set. Cut into wedges or small pieces as an appetizer. Serve warm or at room temperature.

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