by mrslarkin
View
my 131 other recipes »
mrslarkin's Notes:
Expand
1 teaspoon
olive oil, plus extra
Ask the
hotline about
this ingredient!
1
garlic clove, minced
Ask the
hotline about
this ingredient!
1
large handful baby spinach
Ask the
hotline about
this ingredient!
1 tablespoon
unsalted butter
Ask the
hotline about
this ingredient!
1/4 cup
finely chopped onion
Ask the
hotline about
this ingredient!
2
medium Yukon Gold potatoes, boiled, peeled, then cut into a 1/2" dice (about 1 1/2 cups)
Ask the
hotline about
this ingredient!
2 tablespoons
chopped parsley
Ask the
hotline about
this ingredient!
3
large eggs
Ask the
hotline about
this ingredient!
1/8 cup
heavy cream
Ask the
hotline about
this ingredient!
sea salt
Ask the
hotline about
this ingredient!
fresh cracked black pepper
Ask the
hotline about
this ingredient!
**If cooking for a crowd, double the ingredients and make two tortillas
Ask the
hotline about
this ingredient!
Heat a small (8") well-seasoned cast-iron frying pan or non-stick pan to medium-low heat.
Ask the hotline about this step!Add olive oil. When oil is hot, add garlic and sauté until barely golden.
Ask the hotline about this step!Add spinach, a sprinkling of sea salt, and sauté until wilted. Remove from pan and set aside.
Ask the hotline about this step!Season the diced potatoes generously with sea salt…
Ask the hotline about this step!Melt 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 the hotline about this step!Add potatoes and parsley to spinach and toss together. Set aside.
Ask the hotline about this step!In 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 the hotline about this step!Give the pan another drizzle of olive oil. When the oil is hot, add potato/spinach mixture back in. Pour eggs over.
Ask the hotline about this step!With a rubber spatula, gently scrape and lift the edges of the tortilla. You want the uncooked egg to run underneath.
Ask the hotline about this step!Continue 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 the hotline about this step!Carefully 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 the hotline about this step!Slide 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 the hotline about this step!Serve 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 the hotline about this step!Or try it with my Special Sauce: http://www.food52.com/recipes/6425_special_sauce
Ask the hotline about this step!Hi 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!
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.
Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
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