Spanish Tortilla w/ Spinach
Some of the first things I stocked up on when the coronavirus hit were potatoes and eggs. They last a long time at home and are very versatile. We need comfort food right now and this dish is all that plus it’s easy to make.
The recipe calls for a lot of olive oil but not to worry, you can reuse it. Let it cool COMPLETELY, strain it through a fine mesh sieve, and store it in a sealed glass jar on your counter. As long as it’s not cloudy, stinky, or develops a film on top, it can easily last for a few more uses. I made french fries and battered fish with my leftover oil. More on that later :)
Don’t forget my friends at Khayyan Specialty Foods! Their olive oil is perfect for high temperature cooking. The varietal they use from Spain is delicious and has a smoke point of up to 405 degrees before decomposing and causing toxicological effects. Just so you know, shallow pan frying temperatures like the one called for in this recipe are at about 375 degrees.
Typically this dish is made in a frying pan. You’re supposed to cook one side and then invert it on a plate and return it to the pan to finish cooking. I skipped that and just baked it in the oven like a casserole because I didn’t want to deal with the stress of messing that whole process up! EASY.
I also added spinach and it worked out beautifully so I highly encourage you to play around with all sorts of leafy greens.
Enjoy!!
Chay xoxox
Spanish Tortilla w/ Spinach
Ingredients:
- 4 medium sized yukon gold potatoes
- 1 yellow onion
- 8 eggs
- 2 handfuls of spinach
- 2 cups of olive oil
- 1 1/2 teaspoons of sea salt (divided)
- Fresh ground black pepper to taste
Instructions:
- Preheat oven to 375 degrees.
- Preheat a large skillet filled with the olive oil on medium low heat and add a teaspoon of salt.
- While the oil gets hot, peel and dice the potatoes. Peel and thinly slice the onion too.
- Test the oil by dropping in a piece of onion. If it starts to sizzle the oil is ready.
- Using a slotted spoon, carefully place all the potatoes and onion into the pan. They should start to bubble. Gently spread the crowded vegetables around so they are even. Don’t worry, they will cook down and submerge eventually.
- This should bubble away for about 10 minutes until the potatoes and onions soften and become slightly golden.
- While this cooks, crack and whisk your eggs in a large bowl, add the remaining 1/2 teaspoon of salt and some fresh ground pepper.
- When the vegetables are soft and almost falling apart, use your slotted spoon again and transfer them to your egg mixture. Set the oil aside and cool completely.
- Using a rubber spatula, stir the mixture together until well combined and then fold in the spinach.
- Grease a medium sized casserole dish using some of the leftover olive oil. Pour in the egg mixture.
- Bake for approximately 30 minutes. Keep an eye on it as cooking times may vary.
- Remove from the oven and serve immediately or cool to room temperature.
- Slice it like a pie.