Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Heat olive oil in an omelet or small frying pan over medium heat.
  3. Optional: add potato slices to bottom of the skillet and let fry for 5 minutes, turning when bottom starts to brown.
  4. Add the onion and let brown for about 1 minute. Add more olive oil if needed.
  5. Add spinach to pan: if frozen, break up and let warm. If fresh, let wilt for a minute or so.
  6. 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.
  7. 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.