Directions
Spanish tortilla, or Spanish omelette, is a quick and filling meal that's mainly made with potatoes and eggs. This particular version also includes spinach for a boost of nutrients. Served hot or cold, it can be eaten at nearly any time of the day, from breakfast to dinner.
- After you slice the potatoes, pat them dry. Then fry them in a skillet until they're cooked.(15 minutes)
- While the potatoes are cooking, beat the eggs in a large bowl and season them with salt and pepper. Mix in the spinach. Set it aside.
- When potatoes are ready, remove them with a slotted spoon and place them on a plate lined with paper towel so that it absorbs excess oil.
- In the same skillet, sauté the onions until translucent. (If there was a lot of oil left in the skillet from frying the potatoes, make sure you remove most of it before adding the onions).(5 minutes)
- While the onions are cooking, add the fried potatoes to the egg mixture. Give it a gentle mix.
- When the onions are ready, add them to the egg mixture, give it a stir, and then pour everything into the skillet. Cook it over medium-low heat for about 8 minutes. Once in a while, run a spatula around the edges to gently lift them and prevent the tortilla from sticking.(8 minutes)
- When the bottom is cooked and the top is almost fully set, put a large plate over the skillet and quickly flip it. Slide the tortilla back into the pan and cook it for another 6-8 minutes.(8 minutes)
- Garnish with fresh parsley and enjoy!
