Jan 15, 2015

Spinach pepper tortilla with tomato onion salad

I really love a good tortilla de patata, but I was never able to recreate it the way I knew it from my favorite Spanish restaurant. So I researched some tips on how to get that perfect consistence and indeed.... it that made all the difference! :).

The trick is to overcook the potatoes until they're already falling apart...as a result, potatoes and eggs come together much better and that's nicer on the tongue. Besides that, the tortilla doesn't break apart as easily while flipping or cutting

I decided to add a traditional Spanish tomato onion salad ("trampo") for some freshness and some handmade aioli (recipe coming soon!) and bread to bring everything together to a nice, nutritious and hearty vegetarian dish.

course country time difficulty
main Spain 1h easy

Serves 3 as main or 8 as starter
Tomato salad
imperial metric
5 tomatoes, chopped
2 shallots, sliced
1 garlic clove, pressed
1 tbsp olive oil
1/4 tsp salt

imperial metric
2 tbsp olive oil
1 lb 450g potatoes, copped
1 onion, chopped
1 small pepper, chopped
6oz 160g spinach
4 eggs, mixed
1/2 tsp salt
freshly grounded pepper

  • Mix all ingredients for the salad in a bowl and set aside for about 1h (at room temperature)
  • heat oil in a pan (ovenproof), add potatoes and cook on medium heat
  • stir frequently and adjust heat that the potatoes cook through without getting to dark (about 20min)
  • 5min before potatoes are done, add onions and pepper and cook for another 10min
  • the potatoes will begin to fall apart and that's exactly what we want
  • you can even enhance that by smashing some potatoes with a fork
  • if everything is well done transfer it from the pan to a bowl
  • add spinach and eggs and mix well
  • add mixture back to the same pan (I did this) or a smaller one (for a smaller but higher tortilla)
  • and leave for about 15min on medium-low
  • then, put pan into the oven for another 10min on "grill" or top heat (alternatively you can just flip it by the use of a big plate, but I like to minimize the risk of breaking ^^)
  • remove pan from the oven, use a big plate to turn the tortilla over
  • cut in 6 slices and serve with tomato salad, aioli and bread

^^ ¡Buen provecho! ^^

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