Meatless Monday Spanish Tortilla

I think back to when we were in Spain in November/December of 2011 and I think about all great food we ate and wine we drank. One of those dishes that you get as a tapa at a bar is a Spanish tortilla, a dense almost quiche like snack. Cut into squares or pie shaped this is good warm or cold. As a snack, lunch or dinner.

The key to this dish is getting the potatoes thin enough so they get crispy, I use my Oxo Slicer and they were a great consistency but I might go even thinner next time. Neither of us missed the meat in this dish but a little chorizo would be pretty fantastic in it.

To give this dish even more flavor I definitely recommend cooking it in a cast iron skillet, just make sure it is well seasoned and you can get all the potatoes in it. They make a crust at the bottom and get nice and crispy and the flavor from the cast iron is so much better!

Spanish Tortilla

by A Fit and Spicy Life

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Keywords: entree eggs

6043166

Ingredients (Serves 4)

2 tablespoons extra-virgin olive oil
Salt/Pepper
8 ounces red potatoes (about 2 medium), cut into (1/8-inch-thick, a mandolin or slicer is best for this, you want them thin)
1 cup water
2 tbsp milk
6 large eggs
2 large egg whites
2 cups baby spinach leaves
Hot sauce for dipping

Instructions

Preheat broiler to high.

Combine the potatoes and 1 cup water in an oven proof skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.

Combine half-and-half, remaining 1/2 teaspoon salt, black pepper, eggs, and egg whites in a medium bowl, stirring well with a whisk.

Heat the same skillet you used to cook the potatoes in over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sauté 4 minutes or until browned. Add spinach; sauté for 1 minute or until spinach wilts. Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally.

Broil tortilla 4 minutes or until top is lightly browned and center is set.