by mrslarkin
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my 138 recipes »
mrslarkin's Notes:
Expand1 teaspoon olive oil, plus extra Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 large handful baby spinach Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1/4 cup finely chopped onion Ask a question about this ingredient
2 medium Yukon Gold potatoes, boiled, peeled, then cut into a 1/2" dice (about 1 1/2 cups) Ask a question about this ingredient
2 tablespoons chopped parsley Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1/8 cup heavy cream Ask a question about this ingredient
sea salt Ask a question about this ingredient
fresh cracked black pepper Ask a question about this ingredient
**If cooking for a crowd, double the ingredients and make two tortillas Ask a question about this ingredient
Heat a small (8") well-seasoned cast-iron frying pan or non-stick pan to medium-low heat.
Ask a question about this stepAdd olive oil. When oil is hot, add garlic and sauté until barely golden.
Ask a question about this stepAdd spinach, a sprinkling of sea salt, and sauté until wilted. Remove from pan and set aside.
Ask a question about this stepSeason the diced potatoes generously with sea salt…
Ask a question about this stepMelt butter in pan. Add onion and sauté until it just starts to color. Add potatoes and gently stir together so flavors meld. A grinding of fresh pepper would be nice here.
Ask a question about this stepAdd potatoes and parsley to spinach and toss together. Set aside.
Ask a question about this stepIn a measuring cup or shallow pasta bowl, beat eggs, 3 pinches sea salt and heavy cream, and if desired, a pinch of black pepper.
Ask a question about this stepGive the pan another drizzle of olive oil. When the oil is hot, add potato/spinach mixture back in. Pour eggs over.
Ask a question about this stepWith a rubber spatula, gently scrape and lift the edges of the tortilla. You want the uncooked egg to run underneath.
Ask a question about this stepContinue lifting the edges, until almost done, and bottom of tortilla is golden. It might stick, so you may need to gently slide the spatula underneath, to free the tortilla from the pan.
Ask a question about this stepCarefully invert a dinner plate over the pan, hold tight, grab the hot handle with a dry dish towel and flip the pan upside down. Hopefully, your tortilla should now be upside-down on the dinner plate. You can do this!! Next, add a drizzle of olive oil to the empty pan and swirl it around. Slide the tortilla back in the pan and continue cooking until done and bottom is golden.
Ask a question about this stepSlide out, or do the flipperoo again (which I think is fun to do) onto a serving dish. Garnish with additional parsley. Cut into pieces and serve. Tortillas are great warm, room temperature, or cold.
Ask a question about this stepServe a garlicky aioli alongside for spooning or dipping: 1 cup good-quality mayo or homemade, 1 tablespoon lemon juice, 2 fat garlic cloves mashed to a pulp, dash salt. Blend well. Chill.
Ask a question about this stepOr try it with my Special Sauce: http://www.food52.com/recipes/6425_special_sauce
Ask a question about this stepHi Bluejade, so glad you liked this dish. The Penzy's spices sound fantastic. Lucky you with the fresh eggs. This is also good with Sriracha mayo - just stir a little sriracha hot sauce into mayo.
This is gorgeous, potato, spinach fantastic. I could eat this any time of day! Maybe for breakfast witha poached egg. Wonderful!
It really does sound delicious, saving to make it. Great recipe.
Wow! I can feel the tension in all the lifting and tilting and flipping. Great flavors, fantastic instructions. I can do this!
Mmm this looks great- I'm thinking this will be very cozy for brunch this weekend. :)
I love the Spanish tortilla in general and I typically add chorizo, but this is a much healthier option!
Thank you, cheese1227! I might have to try it with chorizo some time. Sounds yummy!
This looks beautiful and sounds delicious! Can't wait to try it!
I need a new brunch dish - this goes on the fridge with the "try me" collection - thanks!
You're welcome! I just finished off the last piece for my lunch today. Yummy.
Love the added spinach to the tortilla! This is something I make all the time and one of my son's favorites. So glad to see this recipe up here. I am going to try your version...
Thanks, CFWG! Let me know how it turns out. You should post your version, too. I'd love to try it.
Brette is the Editorial Assistant of Food52.
Great warm on a cold winter night! I made this for three people using five eggs -- as I am getting farm fresh eggs delivered (extremely lucky) and trying to use as many eggs as possible. But the extra eggs were fine. Also, used Penzy's spices -- the Spanish Blend and the Spanish Paprika (which I use frequently). The aoli was an unexpected treat. Must admit that I used Penzy's garlic powder instead of the ground up garlic; just easier and I used a lot of it, too. Flipping was fun. Thanks for posting