Spanish Tortilla with Spinach

Updated: Jul 05, 2023

Spanish Tortilla with Spinach
General Information
  • Entrees
  • Savory
  • 36 minutes
  • Vegetarian
  • Gluten-Free
  • 6-8 servings


  • 1/2 cup of spinach (packed; fresh, chopped)
  • 1 1/3 pounds of potatoes (peeled, halved, and thinly sliced)
  • 1 onion (thinly sliced)
  • 5 chicken eggs
  • 1 teaspoon of salt (or to taste)
  • Ground black pepper (a pinch)
  • Olive oil (enough to fry the potatoes and onions and cook the tortilla)
  • Parsley (for garnish)


Spanish tortilla, or Spanish omelette, is a quick and filling meal that's mainly made with potatoes and eggs. This particular version also includes spinach for a boost of nutrients. Served hot or cold, it can be eaten at nearly any time of the day, from breakfast to dinner.

  1. After you slice the potatoes, pat them dry. Then fry them in a skillet until they're cooked.(15 minutes)
  2. While the potatoes are cooking, beat the eggs in a large bowl and season them with salt and pepper. Mix in the spinach. Set it aside.
  3. When potatoes are ready, remove them with a slotted spoon and place them on a plate lined with paper towel so that it absorbs excess oil.
  4. In the same skillet, sauté the onions until translucent. (If there was a lot of oil left in the skillet from frying the potatoes, make sure you remove most of it before adding the onions).(5 minutes)
  5. While the onions are cooking, add the fried potatoes to the egg mixture. Give it a gentle mix.
  6. When the onions are ready, add them to the egg mixture, give it a stir, and then pour everything into the skillet. Cook it over medium-low heat for about 8 minutes. Once in a while, run a spatula around the edges to gently lift them and prevent the tortilla from sticking.(8 minutes)
  7. When the bottom is cooked and the top is almost fully set, put a large plate over the skillet and quickly flip it. Slide the tortilla back into the pan and cook it for another 6-8 minutes.(8 minutes)
  8. Garnish with fresh parsley and enjoy!