Spanish Spinach & Potatoes | A Classic Recipe from Andalucía Spain
These Spanish Spinach & Potatoes, known as Espinacas con Patatas a la Andaluza, are one of the most classic dishes that hail from Southern Spain. We´re talking melt-in-your-mouth potatoes cooked in a delicious sauce and then finished off with some spinach for an added kick of goodness.
You can serve these potatoes as a tapas appetizer, or even as a side dish, next to some grilled fish and a crunchy baguette, to mop up all that delicious sauce.
For this recipe I used baby red potatoes. But you can use any potatoes you like. Just make sure to use potatoes that are more waxy and starchy. That way they hold their shape and won´t fall apart.
TIPS & TRICKS to Make this Recipe: I used fresh bagged spinach, but you can also use frozen spinach. Just make sure to fully thaw it out and then pat it completely dry. You can serve these potatoes warm, at room temperature or even chilled. They will hold for up to 5 days in the fridge.
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Watch the Video Below on How to Make Spanish Spinach & Potatoes
Spanish Spinach & Potatoes
- 2 tbsp extra virgin olive oil 30 ml
- 12 baby red potatoes
- 1 onion
- 8 cloves garlic
- 1 1/4 tsp sweet smoked Spanish paprika 3 grams
- 3/4 tsp ground cumin 1.50 grams
- 2 tomatoes
- 5 oz fresh spinach 150 grams
- pinch sea salt
- dash black pepper
- handful fresh parsley
Wash and pat dry the potatoes, then cut them in half to end up with bite-sized pieces, roughly chop the onion, thinly slice the garlic and finely grate the tomatoes
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 1 minute add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato, mix together and simmer
Once the tomato has slightly thickened, about 3 minutes, add in the potatoes and season generously with sea salt & black pepper, mix together until well mixed, then add in enough cold water to just barely cover the potatoes, about 2 cups (475 ML), raise to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat
Meanwhile, roughly chop the spinach (wash and pat dry first if not using bagged spinach)
After 20 to 25 minutes and the potatoes are fully cooked through, just pierce with a toothpick to ensure they are done, add in the spinach, place the lid back on the pan and cook until the spinach is wilted, about 1 to 2 minutes, then remove from the heat
Gently mix everything together, then transfer into a large shallow bowl and sprinkle with finely chopped parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
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