Spanish tortilla with spinach
A popular tapa served in bars and cafes across Spain, tortilla is a versatile treat that is served warm or at room temperature, for lunch or with drinks. The traditional recipe calls for potatoes fried in olive oil and combined with eggs (and sometimes onion), all cooked into a thick omelet. Like Italian frittata, which it most resembles, there are many variations. Here, spinach is added to the egg-potato batter before the tortilla is cooked. Flipping the tortilla is the only tricky part. Slide it onto a plate, top it with another plate, and invert them together. Then slide the tortilla back into the pan to finish cooking. After making one, you'll want to do it again quickly and have tortilla on hand, just like every Spanish home does.
|Salt and pepper, to taste|
|4 1/2||ounces (4 packed cups) baby spinach leaves|
|6||tablespoons olive oil|
|3||small Yukon Gold potatoes (10 ounces total), peeled and diced|
|1||leek (white part only) finely sliced|
|2||tablespoons chopped fresh chives|
|1/2||teaspoon ground cumin|
2. In an 8-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat. When it is hot, add the potatoes and leek. Cook, stirring often, for 8 minutes or until the potatoes are tender. Remove from the skillet.
3. In a bowl, whisk the eggs with salt and pepper. Add the spinach, potato mixture, chives, and cumin.
4. In the skillet, heat 2 tablespoons of olive oil over medium heat. When it is hot, add the egg mixture. Cook over medium-low heat, without stirring, for 5 to 6 minutes or until the top is still slightly runny but the bottom is set.
5. Run a knife or rubber spatula around the edges of the tortilla and slide it onto a plate. Cover it with another plate. Hold the plates tightly and invert them. Add 1 tablespoon of oil to the skillet. Slide the tortilla back onto the skillet. Cook for 5 or 6 more minutes or until the bottom is set. Cut in wedges or into smaller pieces as finger food. Serve warm or at room temperature.