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

Ingredients

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

Tortilla

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

Instruction

• 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! ^^

Sushi - 4 vegetarian variants

Sushi is a dish, that needs a bit practice and time, but it's totally worth it! I mean, who doesn't love sushi! ^^ Once you got the hang of it, you'll make it again and again, because it's so much better and cheaper than store-bought. It's perfect for parties, buffets and bigger groups.

It's also very healthy, low-fat, gluten-free and without the cream cheese even vegan.

course	country	time	difficulty
main or starter	Japan	1h	tricky

Clockwise starting at 2 o'clock: maki with pepper and walnut cream cheese - california roll with tamago, spinach and roasted sesame - (non-veg) maki with salmon and avocado - maki with carrot, avocado and wasabi cream cheese - (non-veg) california roll with shrimps, avocado, wasabi cream cheese and roasted sesame - maki roll  with tamago, cucumber, pepper and walnut cream cheese

California roll with tamago, spinach and roasted sesame

Maki with carrot, avocado and wasabi cream cheese

 Maki with pepper and walnut cream cheese