Cast Iron

Spinach and Potato Tortilla

March 11, 2010
0 Ratings
  • Serves 3 or many
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

What You'll Need
  • 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
  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:

See what other Food52ers are saying.

  • Bluejade
  • boulangere
  • iuzzini
  • cheese1227
  • Annelle

14 Reviews

Bluejade December 22, 2011
Great warm on a cold winter night! I made this for three people using five eggs -- as I am getting farm fresh eggs delivered (extremely lucky) and trying to use as many eggs as possible. But the extra eggs were fine. Also, used Penzy's spices -- the Spanish Blend and the Spanish Paprika (which I use frequently). The aoli was an unexpected treat. Must admit that I used Penzy's garlic powder instead of the ground up garlic; just easier and I used a lot of it, too. Flipping was fun. Thanks for posting
mrslarkin December 22, 2011
Hi Bluejade, so glad you liked this dish. The Penzy's spices sound fantastic. Lucky you with the fresh eggs. This is also good with Sriracha mayo - just stir a little sriracha hot sauce into mayo.
boulangere June 19, 2011
Wow! I can feel the tension in all the lifting and tilting and flipping. Great flavors, fantastic instructions. I can do this!
mrslarkin June 20, 2011
i KNOW! It's quite dramatic. :)
iuzzini October 13, 2010
Mmm this looks great- I'm thinking this will be very cozy for brunch this weekend. :)
mrslarkin October 18, 2010
Oh, that sounds nice!! Hope you like it!!
cheese1227 March 14, 2010
I love the Spanish tortilla in general and I typically add chorizo, but this is a much healthier option!
mrslarkin March 14, 2010
Thank you, cheese1227! I might have to try it with chorizo some time. Sounds yummy!
Annelle March 12, 2010
This looks beautiful and sounds delicious! Can't wait to try it!
mrslarkin March 12, 2010
Thanks, Annelle! I hope you like it!
Lizthechef March 12, 2010
I need a new brunch dish - this goes on the fridge with the "try me" collection - thanks!
mrslarkin March 12, 2010
You're welcome! I just finished off the last piece for my lunch today. Yummy.
coffeefoodwrite March 11, 2010
Love the added spinach to the tortilla! This is something I make all the time and one of my son's favorites. So glad to see this recipe up here. I am going to try your version...
mrslarkin March 11, 2010
Thanks, CFWG! Let me know how it turns out. You should post your version, too. I'd love to try it.