Rustic Spinach-Garlic Spanish Tortilla 14

Spanish Tortilla is simply a potato and egg omelet cooked with olive oil.
Ever since that spring day at the farm when we celebrated the warmer weather with a farm-to-table potluck, and I had the good fortune of trying a fellow member’s Spanish Tortilla, I have wanted to try my hand at making it myself.
Especially since I had pulled two boxes of potatoes out of the ground with my own hands.
Life started getting in the way and I simply couldn’t find the time until I ran across Megi’s post for a Spanish Tortilla on her blog, Linden Tea.  It looked so mouth watering that I couldn’t wait another minute!
Out my box I selected the best of each; Purple, Yukon gold and New potatoes.  There were so many that in the end a full extra pound of potatoes was added to fill out the recipe.  I just couldn’t leave any behind!  This change pleasantly shifted the focus of the dish from a lighter breakfast-egg dish to a more weighty dinner-portion dish centered around the potatoes.
Potatoes get such a bad rap but when they aren’t processed, deep fried in oil and are eaten in moderation, they are actually really healthy!  They are a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber.  
A hint of garlic and some green spinach sounded like it would hit the spot for a complete dinner.  I used a mixture of both fresh and frozen.
 What a treat!  Slow cooking the onions and potatoes over low heat adds a subtle carmelized sweetness and the spinach was a nice earthy break in the texture.   

Rustic Spinach-Garlic Spanish Tortilla

Altered from Linden Tea
8 Dinner Portions
(0r 12 Appetizer Portions)


2 1/2 lbs potatoes (I used Yukon Gold, Purple and New Potatoes)
2 large onions, peeled
2 cloves garlic
1/4 cup olive oil
Sea salt and fresh ground pepper
10 ounces fresh or frozen spinach (thawed and squeezed dry if frozen), chopped
8 farm fresh eggs, room temperature


1. Slice the potatoes with a mandolin (Do not peel, skins add a rustic texture and extra fiber!).  Layer in a Dutch oven; seasoning with salt and pepper between the layers. 

2. Slice the onions a bit thinner with the mandolin, layer on top of the potatoes, seasoning as well.  Press garlic cloves and layer on top of onions.  Spread gently and evenly. 

3. Pour olive oil over entire mixture.  Cover and heat over medium heat.  Simmer until onions have reduced and potatoes are soft but not cooked through; about 30 to 35 minutes.  Remove from heat and cool.  Drain excess oil.

4. Preheat oven to 350.  Pour 1/2 onion and potato mixture into a casserole dish sprayed with cooking spray.  Spread spinach evenly, season with salt and pepper. Layer second half of onion potato mixture on top.

5. Whisk eggs and pour over slowly and evenly.  Bake uncovered for 45 to 50 minutes until golden and bubbly. 


Nutrition Facts  
8 Servings  
Amount Per Serving  
Calories 237.2
Total Fat 10.8 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 6.5 g
Cholesterol 136.9 mg
Sodium 225.1 mg
Potassium 843.4 mg
Total Carbohydrate 27.6 g
Dietary Fiber 4.0 g
Sugars 1.4 g
Protein 8.6 g
Vitamin A 47.5 %
Vitamin B-12 5.9 %
Vitamin B-6 19.7 %
Vitamin C 56.6 %
Vitamin D 7.4 %
Vitamin E 4.6 %
Calcium 7.9 %
Copper 12.8 %
Folate 20.0 %
Iron 12.1 %
Magnesium 13.6 %
Manganese 26.9 %
Niacin 9.0 %
Pantothenic Acid     4.6 %
Phosphorus     18.8 %
Riboflavin 13.2 %
Selenium 2.2 %
Thiamin 9.9 %
Zinc 7.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.  


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