Earlier this week, I posted my recipe for the classic Spanish omelet, tortilla de patatas. Another popular variant is the spinach omelet. In this recipe, I also use potatoes in a nod to the classic Spanish omelet, but not everyone does it. If you want, you can leave the potatoes out and just add more spinach. I also add pine nuts to make it a bit more interesting.
- 2-3 potatoes (≈ 150-200 g)
- 6 eggs
- 500 ml of (sunflower) oil
- 50 g pine nuts
- 200 g fresh spinach
- salt, pepper, ground nutmeg
How to Make It
- Peel and wash the potatoes. Cut them into thin and even slices (~ 5 mm)
- Take a pan (or pot) and heat up the oil.
- Once the oil is hot, add some of the potato slices and cook them – yes, you want to cook the slices in the oil, not fry them.
- When the potato slices are done, take them out of the pan with the help of a skimmer and put them on a plate lined with kitchen paper to take off any excess oil. Repeat until you have cooked all your potato slices.
- In a bowl, whisk the 6 eggs until they are fluffy. Whisk in 2 teaspoons of salt and 1 teaspoon of pepper.
- Add the potato slices and stir everything. You may want to squish the slices a bit with the fork so that they mix better with the egg. Make sure that the slices are not too hot or else the egg batter will already get cooked.
- In another pan, roast the pine nuts (without any oil) until they are golden brown. When they have cooled down a bit, stir them into the potato-egg batter.
- Wash the spinach and fry it in the pan. Season it with a pinch of ground nutmeg. Once the spinach is done and has cooled off, add it to the batter.
- Stir the batter to make sure all ingredients are properly mixed.
- Heat up a spoonful of oil in a pan. Pour in the tortilla batter and reduce the heat to a simmer. You want the batter to set slowly and avoid frying the underside of the tortilla while the mass has not thickened yet.
- After a few minutes, the tortilla should have set, and it is time to flip it around. Take a plate slightly bigger than the pan, a pair of oven mitts, and cover the pan with the plate. Keep one hand on the plate and quickly flip the pan by 180° so that the plate is at the bottom and the pan on top.
- Carefully slide the tortilla with the uncooked side back into the pan and let that side set as well.
- You can serve it warm or cold.