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.

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.

Spanish tortilla originated in rural Spain during the 19th century. Farmers created it as a hearty and simple meal. Its affordability made it popular among the working class. Over time, it became a cultural staple in Spain.

Baked Spanish spinach tortilla is baked perfectly

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

A hearty Spanish tortilla (Spanish potato omelet) with a nutritious twist – tender baby spinach leaves folded into layers of thinly sliced potatoes and onions, all bound together with beaten eggs and slowly cooked until golden.

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Total Time 1 35

Course Appetizer, Breakfast, Main Course

Cuisine Mediterranean, Spanish

Servings

Calories 250 kcal

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 180^oC
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

– The Spanish potato tortilla can be served with various accompaniments, such as salad, bread, sauces (aioli – garlic mayonnaise, romesco sauce, or a spicy tomato sauce), olives, cheese, tapas, roasted vegetables, fresh herbs, and pickled peppers (pepperoncini or piquillo peppers). Feel free to mix and match to create a spread that suits your taste.

– To store tortilla Spanish food, you can put it in the fridge for a maximum of 5 days. If you wish to extend its storage life, consider freezing it instead. After allowing the tortilla Spanish omelette to cool completely, securely wrap it in plastic wrap. Then place it into a freezer-safe ziplock bag, and store it in the freezer for up to 1 month.

– You can 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.

Nutrition

Calories: 250kcalCarbohydrates: 18gProtein: 11gFat: 15gSaturated Fat: 4.5gCholesterol: 200mgSodium: 300mgFiber: 2gSugar: 3g

Keyword baking, gluten free, traditional, vegetarian

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Pairing suggestions

Spinach tortilla can be enjoyed at any time of day and pairs well with a variety of side dishes and drinks.

Side Dishes
- Green Salad with lettuce, tomatoes, and cucumbers offers a refreshing contrast.
- Gazpacho is a flavorful and cooling accompaniment.
- Grilled vegetables add a smoky flavor to complement the spinach tortilla.
- Sautéed Spinach pairs well with the tortilla’s flavors.
- Chorizo adds spicy and savory notes to the meal.
- Marinated olives bring a briny taste to balance the spinach tortilla.
- White rice absorbs flavors and adds substance.
- Patatas Bravas adds a deliciously crunchy texture.
- Garlic Shrimp adds rich seafood flavors to the meal.
- Mushroom tacos provide an earthy complement to the spinach tortilla.
- Chicken fajitas add smoky and savory flavors.
- Spanish rice serves as a filling side dish.
- Black bean salad provides protein and freshness.
Drink Pairings
- Rosé wine complements spinach tortilla flavors, especially with peppers or tomatoes.
- Young red wine enhances rich tortilla dishes with chorizo or robust ingredients.
- Crisp white wine pairs with simple spinach tortillas.
- Light lagers or ales refresh the palate between bites.
- Sparkling water cleanses the palate effectively. It enhances the meal experience without overpowering flavors.

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 using 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.

Contents

Spanish spinach tortilla recipe