Prep 5 mins
Cook 10 mins
Perfect for one, easily increased for more people. Spent a summer living with an old couple in Spain, and this is the 'tortilla' she made for me at least once a week. Because I'm from the Midwest and we eat potatoes with everything, I've added the potato, but it can be easily left out to make the recipe more authentic.
- 2 eggs
- 1⁄4 cup milk
- 1⁄2 cup frozen spinach or 2 cups fresh spinach
- 1⁄4 cup onion, chopped
- 1 small potato, sliced (optional)
- olive oil
- salt and pepper
- Whisk together eggs and milk very VERY well. These amounts can be easily increased- if you're hungry enough, add an extra egg and an extra splash of milk.
- Heat olive oil in an omelet or small frying pan over medium heat.
- Optional: add potato slices to bottom of the skillet and let fry for 5 minutes, turning when bottom starts to brown.
- Add the onion and let brown for about 1 minute. Add more olive oil if needed.
- Add spinach to pan: if frozen, break up and let warm. If fresh, let wilt for a minute or so.
- Whisk the eggs and milk a little more. This is key to having a fluffy tortilla! When your arm is getting sore, slowly pour the mixture into the pan. Tilt pan to coat sides well. KEEP THE HEAT AT MEDIUM for 5 minutes.
- After 5 minutes, if your tortilla is still jiggly (liquidy) in the middle, reduce the heat and be sure to "unstick" the sides from the pan with a spatula. Once you're satisfied with the doneness of the eggs, remove from pan and devour with a small loaf of very crusty bread. Pretend you are in Spain. Mmmmm.