Spinach and Egg Tortilla (Tortilla de Espinaca)
Half a kilo of spinach wilted with garlic and folded into four beaten eggs with mozzarella, then set in the pan like a tortilla. Fifteen minutes, four servings, and the flip is the only difficult part.
Servings: 4
Calories: 177kcal
Ingredients
- 4 eggs
- 500 gr fresh spinach washed and chopped
- 1 clove garlic crushed
- 1 teaspoon oil or margarine
- 100 gr mozzarella cheese grated, optional
- Salt and black pepper to taste
Instructions
- Wash the spinach leaves well to get rid of any grit. Chop them as large or as small as you like and set them aside.
- Beat the eggs hard and add a pinch of salt, a pinch of black pepper and the mozzarella.
- Heat a teaspoon of oil in a nonstick skillet with the garlic and let it cook over medium-high heat for two minutes. Add the chopped spinach and sauté for 5 minutes over low heat.
- Pour in the beaten eggs, mix them through the spinach and let it start to set. When the base has firmed up, which you can check by shaking the pan gently and seeing the whole thing move as one piece, turn it: slide it onto a plate, put the pan upside down over the plate, and flip the two together so the tortilla drops back in raw side down.
- For a tortilla that is still a little soft inside and golden outside, raise the heat. For a firmer one all the way through, keep it low.
- Serve it hot, with a hot drink and bread.
Notes
The flip is the only hard part and the original recipe never finished explaining it. Slide the tortilla out onto a flat plate, set the empty pan upside down over the plate, and turn the two over together holding them tight. The tortilla drops back into the pan with the raw side down. Do it over the sink the first time. The test for whether it is ready to turn is not the clock: shake the pan gently, and if the whole tortilla slides as one piece, the base has set. If part of it stays put, it needs longer. Five hundred grams of spinach looks like far too much for four eggs and it is not. Spinach is almost entirely water and collapses to a fraction of its raw volume in the pan, which is why it gets five minutes on low before the eggs arrive.
Nutrition
Calories: 177kcal | Carbohydrates: 6g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 911mg | Potassium: 781mg | Fiber: 3g | Sugar: 1g | Vitamin A: 12173IU | Vitamin C: 35mg | Calcium: 277mg | Iron: 4mg