Spanish Omelet with Spinach – Recipe
Vegetarian, Gluten Free, and Kosher
Serves four as a main course or 8 as an appetizer.
- Six tablespoons extra-virgin olive oil.
- 4 cups peeled and cubed waxy potatoes (about five smallish potatoes).
- Kosher salt.
- 1/2 onion, diced.
- Three cloves garlic, thinly sliced.
- 1/2 teaspoon smoked paprika (or more if you want it to be a pronounced flavor, not just a background hint).
- Six eggs, beaten.
- 10 ounces frozen spinach (one standard package), thawed and well drained.
- For garnish: minced parsley, flaky sea salt.
- Put the olive oil in a 10 min. non-stick skillet over medium heat. Add the potatoes and one teaspoon Kosher salt and cook, occasionally stirring until the vegetables begin to soften, but don’t let them brown.
- Add the onion, garlic, and smoked paprika and continue to cook until the potatoes are fully tender but not falling apart.
- Stir together the eggs, spinach, and 1/2 teaspoon Kosher salt. Mix the potatoes into the eggs. Wipe the skillet clean and add a bit more olive oil. Raise the heat to medium-high, allow the oil to get quite hot, then add the egg mixture to the skillet.
- Allow cooking at this high temperature for about 10 seconds to make sure the outer layer of eggs set instead of the stick, then reduce heat to low and cook the tortilla until it is mostly set and bubbles are appearing on the top surface. If it isn’t set, raise the temperature slightly. Remove from the heat and cover with a plate. Working very carefully with oven mitts or towels, flip the tortilla onto the plate and then slide it back into the skillet. Cook for about five more minutes, then once again carefully invert onto a serving plate. Allow to cool and firm up for at least 15 minutes before serving at room temperature, or refrigerate and serve fresh, garnished with minced parsley and a bit of flaky sea salt.
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