Spanish Tortilla with Spinach
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.herbazest.com.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Slotted spoon
- Spatula
- Plate
- Paper towel
- Stove
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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