Tortilla de Patatas e Espinaca
Region: Spain, Andalusia
Category: Eggs
Season: Any
Difficulty: Medium Difficulty
The tortilla of Andalusia is
basically a very thick omelet or frittata cut into squares to be served as
tapas. LO.jpg)
This recipe is a variation of the
basic spinach tortilla, here with the addition of potatoes which gives it a bit
more body. You don’t have to serve them as tapas as they make fine hors d’oeuvres
too.
Yield: Makes 6 tapas servings
Preparation Time: 1 hour
6 ounces spinach leaves
1 small garlic, finely chopped
4 large eggs
One 1/4-pound cooked boiling potato, such as Yukon gold, red, or white potatoes, peeled and diced small
1/2 cup (about 1 ounce) freshly grated manchego cheese
1/4 teaspoon hot paprika
Salt and freshly ground black pepper to taste
2 tablespoon extra-virgin olive oil
1. Preheat oven to 350 degrees F.
2. In a food processor, blend the spinach leaves with the garlic until puréed. Transfer the spinach to a bowl and blend in the eggs, potato, cheese, paprika, salt and pepper. Oil a small and deep baking casserole (about 7 x 2 1/2 inches deep) and pour the egg mixture in. Bake until a skewer stuck in the middle comes out clean, 35 minutes. Let cool 20 minutes then place a plate on top and invert the casserole so the tortilla comes out. Cut into squares or diamonds for serving.
Variation:
Note:
Posted: 11/01/2014