155
102.9296875
A Spanish tortilla is very similar to an Italian 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 sautéed 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!
156
103.59375
156
103.59375
156
103.59375
156
103.59375
Tortilla de Patatas y Espinacas
February 15, 2009
30 min or less active, 60 min or less total, gluten-free, main, side, spring
A Spanish tortilla is very similar to an Italian 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 sautéed 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!Information
Servings: 8
Time: 30 minutes active; 45 minutes total
Price: About $5.90; $0.75 per serving
Nutrition (per serving):
Calories: 195.8
Protein: 9.5g
Fat: 2.6g
Saturated fat: 2.6g
Carbohydrates: 14.9g
Fiber: 2.8g
Sodium: 415.6mg
Cholesterol: 212.5mg
High In:
Good Source:
Low In:
Ingredients
- 3 Tbsp EVOO, divided
- 1 bunch, fresh spinach, coarsely chopped
- 4 cloves garlic, minced
- 1 lb potatoes, sliced thin
- 1 tsp SnP, each
- 1 large onion, chopped
- 1 Tbsp unsalted butter, cold
- 8 eggs
Preparation
- Preheat oven to 350 degrees. In large, nonstick, ovenproof skillet, heat 1 Tbsp EVOO 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 in a colander to drain.
- Heat remaining 2 Tbsp EVOO in the same skillet and add potatoes, season with SnP, and cook 5 minutes. Add onion and stir potatoes so they don’t stick. Cook until mixture is softened and slightly browned, another 5 minutes.
- Meanwhile in a medium bowl, beat eggs and 1 Tbsp cold butter.
- Add spinach back to skillet with the cooking potatoes and pour eggs over the top. Stir to adjust vegetables evenly. 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.
- Put the skillet in the oven for 6-8 minutes until eggs are completely set. Serve warm or at room temperature.
