Tortilla de Espinacas – Spanish Spinach Omelet

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.

Ingredients

  • 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.

Tortilla de Patatas – Spanish Omelet

Have you heard about tapas? Tapas are tasty appetizers and an integral part of Spanish (food) culture. They range from the classic, simpler snack to the more sophisticated variety and are traditionally served in bars and restaurant with your drinks. The name, tapa, means “cover” or “lid” and refers to the practice of covering the beverage with a little plate of food to prevent dirt from getting into the glass. These days, you can order tapas separately and make full meal out of them.

Today I thought I would share with you a recipe for the most famous and traditional type of tapa – the tortilla de patatas, or Spanish omelet.

(For the version that uses spinach, click here.)

Ingredients

  • 4-5 potatoes (≈ 300-350 g)
  • 6 eggs
  • 500 ml of (sunflower) oil
  • salt, pepper

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.
  • 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.

Veggie Scrambled Eggs

I am a big omelet fan because they are quick and easy to make and a great way to use up veggie leftovers from previous cooking exploits. It is often my go-to lunch option right before it’s time to go grocery shopping again since it’s so efficient. 🙂

In my family, when we make omelet, we also add a spoonful of milk to the egg mix (1 spoonful for each egg that you add), add the spices and then whisk it. I find that it makes the omelet texture a bit creamier, but this is definitely a question of personal taste.

Ingredients

  • 1 onion
  • a handful of mushrooms
  • 1 red bell pepper
  • 250 g spinach
  • 5 eggs
  • 5 tablespoons milk
  • salt, pepper

How to Make It

  • Peel and chop up the onion.
  • Take a pan and fry the onion with a bit of olive oil.
  • Clean and chop up the mushrooms and add them to the pan.
  • Wash and chop up the bell pepper. Add the pieces to the pan and fry them.
  • Wash the spinach and carefully mix it in. Lower the heat.
  • In a separate bowl, add the eggs and the milk and whisk them.
  • Pour the egg-mix into the pan.
  • Add the spices.
  • Carefully stir the contents of the pan until the eggs have solidified.

Veggie Quiche

A quiche is a great dish whether you are participating in a brunch, a lunch, or are having a group of friends over. It can be prepared in advance and it is easy to make, even though the preparation does take a few hours. Below you will find the recipe for a simple veggie quiche. Of course, you can vary the vegetables you add – let me know in the comments below or on Instagram and Twitter how yours turned out!

Veggie quiche made with carrots, broccoli, zucchini, and mushrooms.

Ingredients Dough

  • 250 g flour (wheat, type 450 is fine)
  • 100 g ice-cold butter
  • 1 egg
  • 1 teaspoon salt
  • 2 tablespoons ice water

Making the Dough

  • Mix the flour with the ice-cold butter, the egg, and the salt. Slowly add the ice-water and mix until you have a ball of dough.
  • Tip: I actually cut the butter into small chunks and freeze it for a few hours – it really improves the dough.
  • Let the dough rest in the fridge for about an hour.
Let the dough rest in the fridge for about an hour.

Ingredients Quiche

  • 400 g carrots
  • 1 zucchini
  • 1 broccoli
  • 200 g mushrooms
  • salt, pepper, herbs, and spices

Making the Filling

  • Peel the carrots and cut them into thin slices. Fry the slices in a pot or pan.
  • Wash the broccoli, cut it into small pieces, and steam them.
  • Cut the mushrooms and the zucchini into small pieces and fry them.
  • Put all the veggies into a big bowl. Season them with salt, pepper, and any other spices you like. Mix thoroughly.

Ingredients Sauce

  • 4 eggs
  • 200 g cream
  • 200 g sour cream
  • 100 g crème fraiche
  • salt, pepper, herbs, and spices

Making the Sauce

  • Mix all ingredients together and whisk thoroughly.
  • Add salt, pepper, and any other spices you like. Mix thoroughly.

Making the Quiche

  • Preheat the oven to 180° C. Grease a spring-form pan (24-26 cm in diameter).
  • Roll out the dough and line the spring-form pan with the dough. Make sure to pull up the dough up to the top of the pan.
  • Take a fork and poke holes into the dough.
  • Bake the dough in the oven for 10 minutes.
  • Take the pan out, let it cool off for a few minutes.
  • Add the veggies and spread them evenly in the pan. Carefully pour the sauce on top and make sure to spread it so that all the veggies are covered.
  • Put the pan back in the oven and bake the quiche at 180° C for 45-50 minutes. Best eaten warm. Enjoy!

How to Check Whether the Egg Is Still Fresh

When I buy eggs, I usually directly buy the big carton, optimistic that I will use them all in the next few weeks in my various baking and cooking endeavors. But then one thing leads to another and I do not get around to all the things I wanted to try. Long story short, some of the eggs remain in the fridge past their official expiration date. I am usually skeptical when it comes to official expiration dates since most of them are set rather randomly. However, checking whether the egg is still fresh and edible is more tricky since you cannot smell it or look at the yoke without breaking it.

Which of these eggs are still edible?

So, for those of you wanting to check whether those forgotten eggs in the fridge are still edible instead of simply throwing them away, here is an easy trick.

  • Fill a glass with water and put the egg in.
  • If the egg sinks to the bottom, it is still fresh, and you can use it without worries. (picture 1)
  • If the egg sinks down in the glass, yet remains slightly tilted upwards (picture 2), then it is starting to lose its freshness – this means you can still use it, but make sure to cook it really well.
  • If the egg rises to the surface, it is no longer edible, so please throw it away. (picture 3)

In case you are wondering what the science behind this trick is: The older the egg, the more water evaporated in the yoke and the more air has entered the egg. This is why an older egg rises to the surface.