Spinach pepper tortilla with tomato onion salad

I really love a good tortilla de patata, but I was never able to recreate it the way I knew it from my favorite Spanish restaurant. So I researched some tips on how to get that perfect consistence and indeed.... it that made all the difference! :).

The trick is to overcook the potatoes until they're already falling apart...as a result, potatoes and eggs come together much better and that's nicer on the tongue. Besides that, the tortilla doesn't break apart as easily while flipping or cutting

I decided to add a traditional Spanish tomato onion salad ("trampo") for some freshness and some handmade aioli (recipe coming soon!) and bread to bring everything together to a nice, nutritious and hearty vegetarian dish.

course	country	time	difficulty
main	Spain	1h	easy

Ingredients

Serves 3 as main or 8 as starter

Tomato salad

imperial	metric
5		tomatoes, chopped
2		shallots, sliced
1		garlic clove, pressed
1 tbsp		olive oil
1/4 tsp		salt

Tortilla

imperial	metric
2 tbsp		olive oil
1 lb	450g	potatoes, copped
1		onion, chopped
1 small		pepper, chopped
6oz	160g	spinach
4		eggs, mixed
1/2 tsp		salt
freshly grounded		pepper

Instruction

• Mix all ingredients for the salad in a bowl and set aside for about 1h (at room temperature)
• heat oil in a pan (ovenproof), add potatoes and cook on medium heat
• stir frequently and adjust heat that the potatoes cook through without getting to dark (about 20min)
• 5min before potatoes are done, add onions and pepper and cook for another 10min
• the potatoes will begin to fall apart and that's exactly what we want
• you can even enhance that by smashing some potatoes with a fork
• if everything is well done transfer it from the pan to a bowl
• add spinach and eggs and mix well
• add mixture back to the same pan (I did this) or a smaller one (for a smaller but higher tortilla)
• and leave for about 15min on medium-low
• then, put pan into the oven for another 10min on "grill" or top heat (alternatively you can just flip it by the use of a big plate, but I like to minimize the risk of breaking ^^)
• remove pan from the oven, use a big plate to turn the tortilla over
• cut in 6 slices and serve with tomato salad, aioli and bread

^^ ¡Buen provecho! ^^