Vegetarian Spinach And Potato Tortilla
A classic Spanish-style omelet packed with tender potatoes, fresh spinach, and sautéed onions for a hearty vegetarian meal.
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Ingredients
- 500 grams Yukon Gold potatoes, peeled and thinly sliced
- 150 grams Fresh baby spinach
- 6 pieces Large eggs
- 1 medium Yellow onion, thinly sliced
- 1/2 cup Extra virgin olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Smoked paprika(optional)
- 2 tablespoons Milk or heavy cream
Instructions
- 1
Heat the olive oil in a 10-inch non-stick skillet over medium heat and add the sliced potatoes and onions.
- 2
Cook the potatoes and onions gently for about 15 minutes, stirring occasionally, until the potatoes are tender but not browned.
- 3
While potatoes cook, steam the spinach in a separate pan until wilted, squeeze out all excess moisture, and chop roughly.
- 4
In a large bowl, whisk the eggs with milk, salt, pepper, paprika, and minced garlic.
- 5
Drain the cooked potatoes and onions through a colander, reserving a tablespoon of oil, and fold the vegetables and spinach into the egg mixture.
- 6
Wipe the skillet, add the reserved oil, and pour the egg and vegetable mixture back into the pan over medium-low heat.
- 7
Cook for 8-10 minutes until the edges are set and the bottom is golden; use a large plate to flip the tortilla over and slide it back into the pan.
- 8
Cook the other side for an additional 4-5 minutes until fully set, then slide onto a plate and let rest for 5 minutes before slicing.
Nutrition per Serving
320
Calories
12g
Protein
24g
Carbs
20g
Fat
4g
Fiber
3g
Sugar
640mg
Sodium
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