Cast Iron

Spinach and Potato Tortilla

March 11, 2010
Author Notes

I sampled my first Spanish Tortilla many years ago when I worked at Bon Appétit Magazine in NYC. We were putting together the Taste of Spain issue. Our direct response advertising department hosted a big Spanish Tapas party, and invited some of the local restaurants to participate. One of the many dishes we feasted on was Potato Tortilla, and it was fantastic. Fast forward many years later, where I had an incredible Spinach-Potato Quiche at Kathleen’s Tea Room in Peekskill, NY. Both of these experiences inspired me to make this dish, which got rave reviews from most of the family. I’m still working on Sconeboy, who hasn’t quite overcome his vegetable aversion. —mrslarkin

  • Serves 3 or many
  • 1 teaspoon olive oil, plus extra
  • 1 garlic clove, minced
  • 1 large handful baby spinach
  • 1 tablespoon unsalted butter
  • 1/4 cup finely chopped onion
  • 2 medium Yukon Gold potatoes, boiled, peeled, then cut into a 1/2" dice (about 1 1/2 cups)
  • 2 tablespoons chopped parsley
  • 3 large eggs
  • 1/8 cup heavy cream
  • sea salt
  • fresh cracked black pepper
  • **If cooking for a crowd, double the ingredients and make two tortillas
In This Recipe
  1. Heat a small (8") well-seasoned cast-iron frying pan or non-stick pan to medium-low heat.
  2. Add olive oil. When oil is hot, add garlic and sauté until barely golden.
  3. Add spinach, a sprinkling of sea salt, and sauté until wilted. Remove from pan and set aside.
  4. Season the diced potatoes generously with sea salt…
  5. Melt butter in pan. Add onion and sauté until it just starts to color. Add potatoes and gently stir together so flavors meld. A grinding of fresh pepper would be nice here.
  6. Add potatoes and parsley to spinach and toss together. Set aside.
  7. In a measuring cup or shallow pasta bowl, beat eggs, 3 pinches sea salt and heavy cream, and if desired, a pinch of black pepper.
  8. Give the pan another drizzle of olive oil. When the oil is hot, add potato/spinach mixture back in. Pour eggs over.
  9. With a rubber spatula, gently scrape and lift the edges of the tortilla. You want the uncooked egg to run underneath.
  10. Continue lifting the edges, until almost done, and bottom of tortilla is golden. It might stick, so you may need to gently slide the spatula underneath, to free the tortilla from the pan.
  11. Carefully invert a dinner plate over the pan, hold tight, grab the hot handle with a dry dish towel and flip the pan upside down. Hopefully, your tortilla should now be upside-down on the dinner plate. You can do this!! Next, add a drizzle of olive oil to the empty pan and swirl it around. Slide the tortilla back in the pan and continue cooking until done and bottom is golden.
  12. Slide out, or do the flipperoo again (which I think is fun to do) onto a serving dish. Garnish with additional parsley. Cut into pieces and serve. Tortillas are great warm, room temperature, or cold.
  13. Serve a garlicky aioli alongside for spooning or dipping: 1 cup good-quality mayo or homemade, 1 tablespoon lemon juice, 2 fat garlic cloves mashed to a pulp, dash salt. Blend well. Chill.
  14. Or try it with my Special Sauce:

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