spinach and potato tortilla
How to make spinach and potato tortilla recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
3 tablespoons olive oil
2 onions, finely chopped
250 g (8 oz) cooked potatoes, peeled and cut into 1 cm (½ in) cubes
2 garlic cloves, finely chopped
200 g (7 oz) cooked spinach, drained thoroughly and roughly chopped
4 tablespoons drained and finely chopped roasted red pepper, from a jar
5 eggs, lightly beaten
3–4 tablespoons grated Manchego cheese
salt and pepper
Method:
Heat the oil in a nonstick frying pan and add the onions and potatoes. Cook gently over a medium heat for 3–4 minutes or until the vegetables have softened but not coloured, turning and stirring often.
Add the garlic, spinach and peppers and stir to mix well.
Season the beaten eggs and pour into the frying pan, shaking the pan so that the egg is evenly spread. Cook gently for 8–10 minutes or until the base of the tortilla is set.
Sprinkle over the grated Manchego. Place the frying pan under a preheated medium-hot grill and cook for 3–4 minutes or until the top is set and golden.
Remove from the heat, cut into bite-sized squares or triangles and serve warm or at room temperature.
For spinach & potato sauté, heat 1 tablespoon vegetable oil in a large frying pan. Add 2 chopped garlic cloves, 1 finely chopped onion and 1 tablespoon curry powder.
Stir in 100 ml (3½ fl oz) passata, 300 g (10 oz) baby leaf spinach and 200 g (7 oz) cooked, cubed potatoes.
Sauté over a high heat for 2–3 minutes or until piping hot. Season and serve with crusty bread or rice. Total cooking time 10 minutes.
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| spinach and potato tortilla |
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