Baked spinach tortilla is my go-to meal for busy evenings. It’s a spin on the classic Spanish tortilla. The baked method ensures less mess and more convenience.
Contents
Spanish spinach tortilla recipe
Spanish spinach tortilla is not the same as a Mexican tortilla. This dish is also known as “Tortilla Española” or “Tortilla de Patatas.” It is a thick omelette made from eggs, potatoes, and onions. This is a classic and beloved dish in Spanish cuisine. The dish is often served at family meals and social gatherings.
You can enjoy this Spinach potato tortilla with a fresh green salad, gazpacho, or grilled vegetables. The dish also goes well with sautéed spinach, chorizo, marinated olives, white rice, and patatas bravas.
For heartier options, try garlic shrimp, mushroom tacos, chicken fajitas, black bean salad, or Spanish rice. The Spanish tortilla can also be served with bread, sauces (aioli – garlic mayonnaise, romesco sauce, or a spicy tomato sauce), cheese, tapas, and pickled peppers (pepperoncini or piquillo peppers).
Traditionally, Spanish tortilla is cooked slowly on the stove. This method requires constant attention to prevent sticking. Oil is added, and the edges are scraped regularly.
My Spanish potato spinach omelette is a baked version. It resembles a crustless quiche and is much quicker to prepare. It retains the flavors of Spain while being easier to cook. Here is how to make a baked Spanish spinach tortilla (baked Spanish omelette):
Baked Spanish Spinach Tortilla
Nutrition
Ingredients
- 2 large potatoes
- 1 onion
- 1 clove of garlic
- 6 eggs
- 1 cup sour cream/plain yogurt
- olive oil
- Spinach and tomato Other fillings as desired
- Salt and black pepper to season to taste.
Instructions
- Preheat the oven to 180oC
- Put a large pan of water on to boil. Then, peel the potatoes and cut into thin slices. Put into the pan of boiling water and simmer for about 6 minutes, or until the potato slices are tender.
- While the potatoes are boiling, whisk the eggs. Add the yogurt/cream slowly, whisking all the time. Season with salt and pepper and set this to one side.
- Place a frying pan on the stove. Put a little oil in the frying pan. Slice the onions roughly and crush the garlic. Put into the pan and fry gently until the onions are just softening. Turn off the heat.
- Grease a large pyrex dish with olive oil. Drain the potatoes and lay about half of the slices in the pyrex dish. Top with half of the onion and garlic and a layer of spinach. Pour over some of the egg mixture, keeping back more than half. Layer the rest of the potatoes, onions and spinach. You could add whatever else you have to use up – ham/bacon pieces work really well.
- Pour over the rest of the egg mixture and put into the oven. Bake for about 20 minutes or until the eggs are completely set and the top is just beginning to brown. If desired, slice a tomato and add the slices to the top after about 15 minutes into the cooking time.
- Once the tortilla is ready, cut it into squares and serve warm with simple salad leaves and some crusty bread and butter. Any leftovers are great cold and popped into lunchboxes the next day.
Notes
- Store tortilla Spanish in the fridge for a maximum of 5 days.
- Freeze it to extend its storage life for up to 1 month.
- Warm it up in the microwave, ensuring you check it every 30 seconds or as needed. Or, you can fry it in a pan for a few minutes.
Similar Recipes:
Spanish tortilla variations
There are many versions of the Spanish tortilla.
- Tortilla Paisana includes additional vegetables such as peppers or peas. It also incorporates meats like ham or chorizo.
- Chorizo Tortilla adds chorizo to enhance the flavor profile significantly. This version is particularly popular in regions like Castile and León, especially during the Jueves Lardero carnival.
- Courgette Tortilla is a healthier alternative. It substitutes some or all of the potatoes with courgettes (zucchini).
- Spinach and Cheese Tortilla incorporates spinach and cheese (like feta). This creates a fresh, flavorful omelette that is great for brunch or as a light meal
- Potato Chip Tortilla is a quick version. Potato chips are mixed directly into the egg mixture.
- Bacalao Tortilla features bacalao (salt cod). This version is popular in coastal regions
- Asparagus Tortilla is made with asparagus.
- Pumpkin and Sage Tortilla combines pumpkin with sage for a comforting dish. It is lower in carbs since it uses mainly egg whites.
- Trinxat of the Pyrenees is a unique version from Catalonia. It may not include eggs at all. The dish consists of mashed potatoes with cabbage and meats like bacon or blood sausage.
- Tortilla with Red Peppers and Tuna adds strips of red peppers and canned tuna to the classic recipe.