Tortilla De Espinaca
Elevate your next meal with this delightful Spanish-inspired Tortilla de Espinaca, a wholesome and flavorful spinach omelette that's perfect for breakfast, brunch, or even a light dinner. This protein-packed dish combines tender sautéed spinach with golden onions, fragrant garlic, and perfectly whisked eggs, creating a fluffy, savory masterpiece. Gently cooked to golden perfection in olive oil, this tortilla gains its rich taste and velvety texture without any fuss. Not only is it quick and easy to make—it requires just 15 minutes of prep and 20 minutes of cooking time—but it's also a versatile recipe that can be enjoyed warm or at room temperature. Pair it with a fresh salad or crusty bread for a truly satisfying meal. Whether you're a fan of Spanish cuisine or just looking for a healthy yet indulgent dish, this spinach tortilla is sure to impress!
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Recipe Information
Ingredients
- 250 grams Fresh spinach leaves
- 6 large Eggs
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Wash the spinach thoroughly and pat it dry. Roughly chop the spinach if the leaves are large.
In a medium bowl, crack the eggs and whisk them until smooth. Season with salt and black pepper, then set aside.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic to the skillet and cook for 1 more minute, stirring frequently to prevent burning.
Add the spinach to the skillet in batches, stirring until wilted. This should take about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.
Once the spinach mixture has cooled, transfer it into the whisked eggs. Mix well to evenly distribute the ingredients.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat. Pour the egg and spinach mixture into the skillet, spreading it out evenly.
Cook the tortilla on medium-low heat for 5-7 minutes until the edges are set and the center is mostly firm.
Place a plate over the skillet, carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side for another 4-5 minutes until golden and fully cooked through.
Slide the finished tortilla onto a serving plate, let it cool slightly, and cut it into wedges. Serve warm or at room temperature with a salad or crusty bread.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 6.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 459 mg | 35% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
