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This is again a very traditional spanish recipe. Even if I watched my grandma making this “Tortilla de Patata” so many times, every time I am making it, it feels like a challenge. Not because it’s a very complicated recipe but because there is this pressure of being able to master the most simple things…

This tortilla also reminds when I lived and worked in Spain. There is a “tradition” where you have a break at 11am with your colleagues. You go to bar downstairs and have a coffee and something to eat. Usually people don’t order something sweet, but a Tapa. This “Tortilla de patata” is often the best choice as you’ll have to wait until 2 or 3pm to have lunch… Anyways, this Tortilla reminds of these friendly moment at the counter of the bar, with a coffee and the very hot summer outside.

Ok, one more thing: Don’t be afraid of the amount of olive oil that you’ll put in the pan. It’s the key of success. You need a lot of it because you don’t want your omelette to stick to the pan!

Ingredients

- 4 eggs, beaten
- 1/2 Cup of onion, chopped
- 2 Cups of thinly sliced potatoes
- 1 Cup of Spinach
- 2 clove of garlic, whole
- 1/3 cup of Olive oil
- Sea salt

Heat the olive oil in a frying pan over medium heat. Once the oil is hot enough add the cloves of garlic and potatoes. Let it cook 10-15min or until the potatoes starts to fall apart (but not completely), then add the onion and let it cook for a further 8-10 min.
Meanwhile, prepare your spinach. First boil some water. Then in a bowl place your spinach and pour the boiling water. Cover and let it rest for 5 min. Then dry the spinach and set aside.

Once potatoes cooked, removed the garlic cloves, and transfer the potatoes into a bowl with your beaten eggs. Gently stir the eggs, potatoes and spinach. Add some Salt. You really want to have a consistent mixture, so stir heavenly.

Remove almost all the remaining oil from the pan, then when pan it’s hot enough, pour your mixture. Let it cook on each side for about 2-3min. Make sure the edges of your omelette doesn’t stick on the pan. Once the first side is cooked, take a plate, put it on the pan (like a lid) and reverse it. Put the omelette back in the pan in order to cook the other side. Let it cook for 2-3min.

Serves 6

Filed under Fall, Lunch, Spring, Summer, Winter and tagged Nostalgia, omelette, potatoes, spain, spinach.
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