In this recipe, we´re going to grab Spain´s famous Tortilla de Patatas and take it to the next-level. Folks, we´re talking a Spanish Potato Omelette with Spinach & Manchego Cheese. This promises to be, the most flavor-packed Spanish tortilla you will ever taste.
This Spanish tortilla is made with basic ingredients, it´s easy to make and you can serve it for breakfast, lunch or even dinner. Either way you go, the flavors here will knock your sock´s off.
What gives this Spanish tortilla that punch of Spanish flavors is the Manchego Cheese. However, you can use any cheese you want. I also used a Spanish Olive Oil. This cooks & flavors all the ingredients and brings the entire thing together. Giving this tortilla, that beautiful Spanish touch.
TIPS & TRICKS to Make this Recipe: Remember to cook the potatoes in a medium heat. That way the extra virgin olive oil does not lose its flavor and transfers it into the potatoes. Once you add the eggs, cook in a low to low-medium heat, that way the eggs fully cook through without over-cooking.
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Watch the Video Below on How to Make this Spanish Potato Omelette with Spinach & Manchego Cheese
Spanish Potato Omelette with Spinach & Manchego Cheese
- 3 yukon gold potatoes
- 1 large onion
- 2 cups tightly packed fresh spinach 120 grams
- 2 cups shredded Manchego cheese 470 grams
- 6 cage-free organic eggs
- 1/3 cup extra virgin olive oil 85 ml
- pinch sea salt
- dash black pepper
Peel, wash and pat dry 3 yukon gold potatoes, cut each one into 4 evenly sized quarters, cut each quarter into 3 pieces and then slice into 1/8 inch (.3175 cm) thick pieces, finely dice 1 large onion, grab 2 cups of tightly packed fresh spinach and roughly chop, shred 2 cups of Manchego cheese, crack 6 eggs into a large bowl and season with sea salt & black pepper, whisk together until well combined
Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup of extra virgin olive oil, after 2 minutes add in the diced onions and mix with the olive oil, after 2 minutes add in the pieces of potatoes and continue to mix, after 20 to 25 minutes and the potatoes are fully cooked through, start adding the spinach into the pan, add in batches to not over-fill the pan, mix the spinach with the potatoes so it wilts, once all the spinach has been incorporated and wilted, turn off the heat, season everything with sea salt & black pepper, mix so the seasonings are evenly mixed
Add the potatoe mixture into the bowl with the eggs, add the 2 cups of shredded Manchego and mix everything together until well combined, at the same time, make sure to heat the same fry pan with a low to low-medium heat
Once well mixed, add the mixture into the pan, make sure everything is in a single layer, after 2 minutes run a spatula through the outer edges to ensure the mixture is not sticking to the pan
After 4 to 5 minutes it´s time to flip the tortilla to cook the other side, add a plate that is a little smaller than the pan into the pan, place one hand over the plate and the other hand on the handle, make the flip in one swift motion, slide the tortilla back into the pan, push down on the tortilla to ensure everything is evenly divided and then using the back of a spatula, start compacting the tortilla through the outer edges and into the middle, this gives it that classic rounded edge
After another 4 to 5 minutes the tortilla should be perfectly cooked, remove from the heat and transfer into a serving dish, enjoy!
Get the Extra Virgin Spanish Olive Oil I used to make this Spanish Tortilla
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