Written for one request, published for everyone
Potato and Spinach Tortilla
A thick Spanish-style egg tortilla with soft potato, onion and wilted spinach, cooked entirely in one pan.
- Total
- 30 min
- Hands on
- 20 min
- Serves
- 2
- Method
- hob
- Cuisine
- Spanish
Per serving · estimated
- Energy
- 570 kcal
- Protein
- 22 g
- Fat
- 35 g
- Carbs
- 40 g
Method
Step 1 of 8
Peel the potatoes and cut them into small 1 cm dice.
Potatoes
Step 2 of 8
Halve and thinly slice the onion.
Onion
Step 3 of 8
Heat the olive oil in a wide non-stick pan over medium heat.
Olive oil
Step 4 of 8
Add the potato and onion, season with salt, cover and cook 12 minutes, stirring now and then, until the potato is tender.
- Potatoes
- Onion
Salt
Step 5 of 8
Beat the eggs in a bowl with salt and pepper.
Eggs- Salt
Black pepper
Step 6 of 8
Stir the spinach into the pan in handfuls until it wilts, about 1 minute.
Spinach
Step 7 of 8
Spread the mixture evenly, pour in the eggs, turn the heat low and cook 8 minutes until set to 71 °C and the edges pull away from the pan.
- Eggs
Step 8 of 8
Slide the tortilla onto a plate, rest 2 minutes and cut into wedges.
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.