The Spanish tortilla bears no resemblance to a corn or flour tortilla. It’s thick and eggy, dense and satisfying as lunch, dinner or cut into slender wedges and served at room temperature for tapas. Eggs and potatoes are the must-haves. But, the other ingredients and seasonings make this comfort food pack a flavorful punch.
This recipe from Whole Foods Market is a good example of a famous Spanish dish, rich with the fragrance of red pepper and the nutrition of the peppers and the spinach. Take our word for it — the tortilla also reheats for some very tasty leftovers.
Spanish Tortilla with Roasted Peppers and Spinach
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pound red potatoes, unpeeled, cut into 1/2-inch cubes
Salt and ground black pepper, to taste
1 1/2 packed cups (about 4 ounces) baby spinach
1 cup thinly sliced roasted red peppers, drained well
8 eggs, lightly beaten
Heat 2 tablespoons oil in a large nonstick (or well-seasoned cast iron) skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture.
Heat another 1/2 tablespoon oil over medium heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is brown, 12 to 14 minutes. Carefully invert onto a large plate. Heat remaining oil in skillet and slide tortilla back in, cooked side up. Cook about 5 minutes to golden brown. Transfer back to plate and let cool at least 10 minutes. Slice into wedges and serve.
Serves 10-12 as appetizers; 6 as an entrée
From Whole Foods Market