spanish style tortilla

This was my second take at this yummy recipe from my Picnics cookbook by Sara Deseran. It is a variation of a traditional spanish tortilla using olive oil poached potatoes and fresh spinach cooked in a cast iron skillet. This recipe keeps well and tastes just as great the next day as well.

Spanish-Style Tortilla with Potatoes and Spinach

1 cup olive oil
1 pound large red potatoes peeled and cut into 1/4 rounds
1 1/2 cups chopped large onion
2 1/2 teaspoons kosher salt
8 oz. steamed spinach leaves
7 large eggs
1/4 teaspoon fresh ground pepper

The sliced potatoes, teaspoon of salt and onion are poached in a cup of olive oil until tender, about 15-20 minutes, and drained with oil being set aside and potatoes set aside in a separate bowl.
In a large pot of boiling salted water add washed spinach and cook just until wilted about 30 seconds. Drain in a colander and run under cold water to stop the cooking. Drain again using your hands to squeeze any remaining water. Rough chop the spinach and set aside.
Lightly beat eggs in a large bowl, then stir in spinach, remaining 1 1/2 teaspoon salt, and pepper. Add 1 tablespoon of the reserved olive oil to the skillet over medium heat. Fan the potatoes out to cover the bottom of the pan and add the egg and spinach mixture. Cook over low heat, covered, until sides are set but the center is loose, about 12 minutes. Preheat the broiler.
Remove from heat, uncover, and place tortilla on the top rack directly under the broiler for about 2 minutes, or until golden brown. Remove from the oven and let cool for about 15 minutes. Using a spatula, gently loosen the sides and slide the tortilla onto a plate. Wait until serving time to slice.


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