Spanish Tortilla with Spinach | HerbaZest
Served hot or cold, this Spanish tortilla with spinach can be eaten at nearly any time of the day, from breakfast to dinner. Save the recipe and make it today!
Ingredients
- 1/2 cup of spinach (packed; fresh, chopped)
- 1 1/3 pounds of potatoes (peeled, halved, and thinly sliced)
- 1 onion (thinly sliced)
- 5 chicken egg
- 1 teaspoon of salt (or to taste)
- Ground black pepper (a pinch)
- Olive oil (enough to fry the potatoes and onions and cook the tortilla)
- Parsley (for garnish)
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