If you love eggs as much as I do, you will fall head over heels with this Spanish Tortilla Omelette with Spinach and Tuna. This tortilla is loaded with so many different flavors & textures, it´s easy to make and done in under 30 minutes. Naturally gluten free + low carb.
The best part about this Spanish tortilla is that it´s made with very simple ingredients: Bagged spinach, canned tuna, eggs and garlic. Can it get any easier? Seriously guys, sometimes in life the simplest things are the best.
The secret to making the perfect Spanish tortilla is to use a good-quality nonstick fry pan. Otherwise the eggs will get stuck to the pan and create a huge mess. Invest in a good nonstick fry pan. You can use it to cook so many different dishes and it always works like magic.
On a last note, make sure to use cage-free organic eggs. It does make a difference in the flavor and texture it gives to this tortilla. I also used bagged spinach, just because it´s already pre-cleaned and pre-cut. You can use frozen spinach if you prefer, but I have noticed that with the fresh spinach the tortilla has a better texture to it.
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on how to make a Spanish Tortilla Omelette with Spinach and Tuna
Spanish Tortilla Omelette with Spinach and Tuna
Ingredients
- 4 cloves garlic
- 5 cups fresh bagged spinach
- 6 organic eggs
- 2 tins Spanish tuna
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
Instructions
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Chop 4 cloves of garlic into small chunks, measure out 5 cups of bagged spinach, drain the oil from 2 tins of Spanish tuna and crack 6 large organic eggs into a bowl, season the eggs with sea salt & black pepper and whisk together until well combined
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Heat a nonstick fry pan with a medium heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the chunks of garlic and mix around with the oil, after 1 minute start adding the spinach into the pan, add it in batches that way it all fits, once all the spinach is in the pan place a lid on top, after 2 minutes remove the lid and season with sea salt & black pepper, mix together until well combined and turn off the heat
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Drain any of the extra liquid released from the spinach and add the spinach mixture into the bowl with the eggs, also add the drained tuna into the eggs and mix it all together until well combined
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Heat the same pan with a low-medium heat and pour in the egg mixture, using a fork make sure everything is evenly divided in the pan, after 3 minutes start running a spatula through the edges of the pan to ensure the tortilla is not sticking to the pan
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About 5 to 6 minutes after adding the egg mixture it´s time to flip the tortilla, place a plate that is bigger than the pan over the pan, place your hand on the plate and flip the pan over, slide the uncooked part back into the pan, using a spatula compact the tortilla through the outer edges, this ensures the classic rounded edge
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After a total cooking time of 11 to 12 minutes, that is 5 to 6 minutes per side, remove the pan from the heat and slide the tortilla into a serving dish, enjoy hot at room temperature or cold
Recipe Notes
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