Tortilla de Patatas y Espinacas

Last week at my Vegetarian Spanish Tapas class I ran out of time and didn't get to do the Spanish Tortilla I had planned. A Spanish Tortilla is very similar to a frittata and traditionally done with just potatoes. I added spinach to make it a Tortilla de Patatas y Espinacas. Note that this is a ONE skillet meal - everything is sauteed and cooked in the one skillet and then finished in the oven. I use the same technique with the eggs that I did with the frittata I made a few weeks ago; that is, adding one tablespoon of chilled butter to the whisked eggs before I cook them. I guarantee a lighter, fluffier, richer egg with this method - it's miraculous science!

Next week, also at my cooking class' request, I'm continuing the Spanish Tapas theme with Patatas Bravas - a lovely small plate of roasted, spicy potatoes with dipping sauce. And if there are no more tapas requests, I will move onto Rob G.'s newest obsession with Quorn - and create a tasty, new recipe for him.

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Potato and Spinach Tortilla (Tortilla de Patatas y Espinacas)

Adapted from a recipe in The Best 100 Tapas

Servings: 8

Time: 30 minutes active; 45 minutes total

Type: Vegetarian; with 8 eggs not sure it can be made vegan...

Price: ~$10.00 total; <$2.00 per serving

Nutrition (per serving):

Calories: 244.4

Protein: 10.5g

Fat: 13.5g

Saturated Fat: 3g

Cholesterol: 212.5mg

Sodium: 202.2mg

Carbohydrates: 21.5g

Fiber: 3.5g

Tortilla:

3 Tbsp Extra Virgin Olive Oil

10 oz spinach, large stems discarded, washed and dried or frozen and squeezed dried

4 cloves garlic, minced

1 lb potatoes, washed and sliced thin

1 large onion, chopped

8 eggs

1 Tbsp unsalted butter, cold and cubed, preferably vegan

Salt and pepper, to taste

Tomato Bechamel Sauce:

1 Tbsp unsalted butter, preferably vegan

2 Tbsp flour

1 ½ cups soy milk

2 Tbsp tomato paste

Salt and pepper, to taste

For the tortilla:

1. Preheat oven to 350 degrees. In large, nonstick, ovenproof skillet, heat 1 Tbsp olive oil over medium heat. Add spinach and garlic and sauté until spinach is wilted and moisture has evaporated, about 5 minutes. Remove spinach from skillet and set aside.

Spinach wilts/cooks down a lot, but also releases a lot of water, which you need to cook off lest you have a water-logged tortilla.

2. Heat 2 Tbsp olive oil IN THE SAME skillet and add potatoes, season with salt and pepper, and cook 5 minutes. Add onion and stir potatoes so they don’t stick to the skillet. Cook until softened and slightly browned, another 5 minutes.

3. Meanwhile in a medium bowl, beat eggs and 1 Tbsp cold, cubed butter. Add spinach back to skillet with the cooking potatoes and pour eggs over the top. Stir to adjust vegetables evenly.

4. Help it along by pulling in the edges so liquid eggs can reach the cooking surface. Cook for about 3-4 minutes until bottom is set.

5. Put the skillet in the oven for 6-8 minutes until fluffy and eggs are completely set. Keep warm.

For the sauce:

1. In a small saucepan, melt butter over medium heat. Whisk in flour until blended. Slowly pour in milk, whisking constantly, until smooth and bring to a simmer.

The butter and flour together will be dry.

2. Cook over low heat, whisking often, about 10 minutes. Whisk in tomato paste, until smooth then season with salt and pepper.

3. To serve, cut tortilla into wedges and drizzle with sauce.