Spanish Tortilla

Name: Spanish Tortilla
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 tortilla, 1 serving(s)
Ingredients: 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

Submitted by WheresTheBeef

"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."

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Ready In:: 15mins
Ingredients:: 7
Yields:: 1 tortilla
Serves:: 1

ingredients

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

directions

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.