Name: Spanish Potato and Spinach Tortilla
Yield: 3 servings
Ingredients: 1 teaspoon olive oil, plus extra; 1 garlic clove, minced; 1 large handful baby spinach; 1 tablespoon unsalted butter; ¼ cup finely chopped onion; 2 medium Yukon Gold potatoes, boiled, peeled, then cut into a ½" dice (about 1 ½ cups); 2 tablespoons chopped parsley; 3 large eggs; ⅛ cup heavy cream; Sea salt; Fresh cracked black pepper; **If cooking for a crowd, double the ingredients and make two tortillas

Serves: 3 servings

Ingredients: 12

A classic Spanish dish featuring tender potatoes, wilted spinach, and savory eggs. Perfect for a flavorful and satisfying meal.

Ingredients

1	teaspoon olive oil, plus extra
1	garlic clove, minced
1	large handful baby spinach
1	tablespoon unsalted butter
¼	cup finely chopped onion
2	medium Yukon Gold potatoes, boiled, peeled, then cut into a ½" dice (about 1 ½ cups)
2	tablespoons chopped parsley
3	large eggs
⅛	cup heavy cream
	sea salt
	fresh cracked black pepper
	**If cooking for a crowd, double the ingredients and make two tortillas

Instructions

1.	Preheat a small (8") well-seasoned cast-iron frying pan or non-stick pan over medium-low heat.
2.	Add a teaspoon of olive oil. Once the oil is heated, sauté the minced garlic until it turns barely golden.
3.	Introduce the baby spinach into the pan along with a sprinkling of sea salt. Sauté until the spinach is wilted. Remove from the pan and set aside.
4.	Generously season the diced Yukon Gold potatoes with sea salt.
5.	Melt the unsalted butter in the pan. Add the finely chopped onion and sauté until it begins to caramelize. Add the diced potatoes and gently combine to allow the flavors to meld. Consider adding a grind of fresh black pepper at this stage.
6.	Combine the sautéed potatoes with chopped parsley and the wilted spinach. Set the mixture aside.
7.	In a measuring cup or shallow pasta bowl, beat the eggs with three pinches of sea salt, heavy cream, and a pinch of black pepper if desired.
8.	Drizzle a bit more olive oil into the pan. Once hot, return the potato and spinach mixture to the pan. Pour the beaten eggs over the mixture.
9.	Using a rubber spatula, gently lift and scrape the edges of the tortilla to allow the uncooked egg to flow underneath.
10.	Continue lifting the edges until the tortilla is almost set and the bottom is golden. If needed, carefully slide the spatula underneath to release the tortilla from the pan.
11.	Gently place a dinner plate over the pan, hold firmly, and invert the pan to transfer the tortilla onto the plate. Add a drizzle of olive oil to the pan, then carefully slide the tortilla back in. Continue cooking until fully set and golden on the bottom.
12.	Slide the tortilla onto a serving dish or perform the flip to turn it out. Garnish with additional parsley, cut into pieces, and serve. This tortilla can be enjoyed warm, at room temperature, or chilled.
13.	For extra flavor, serve with a garlicky aioli made from good-quality mayo, lemon juice, mashed garlic, and a dash of salt. Chill the aioli before serving.
14.	Alternatively, complement the dish with the Chef's Special Sauce. Discover the recipe at http://www.food52.com/recipes/6425_special_sauce

Published on Jul 20, 2024 by Luminița