Spanish Tortilla with Potato and Spinach

Spanish Tortilla is a wonderfully flavorful, hearty potato dish baked in a cast iron skillet. Our Spanish friend makes a wickedly memorable tortilla – although it’s also a bit plumpening. However, we found this recipe in Cooking Light that’s both delicious AND healthy. This makes a great weeknight dinner, or would probably also be a lovely brunch.

Delicious Spanish Tortilla
Delicious Spanish Tortilla

Make the Red Pepper Sauce In a food processor, whirl 1/2 cup bottled roasted red bell peppers (rinsed and drained), 1 T dry-roasted almonds (chopped), 1 T oil, 1/4 tsp salt, 1/8 tsp ground red pepper, and 1 crushed garlic clove (or 1/2 garlic clove if you’re sensitive to garlic). Set aside.

Red Pepper Sauce
Red Pepper Sauce

Make the Tortilla In a skillet over high heat, add 2 medium red potatoes, sliced into 1/8-inch thick slices and 1 cup of water. Bring to a boil. Cover and turn the heat to low, letting the potatoes simmer 4 minutes until they’re just tender. Drain.

Saute the Potatoes
Saute the Potatoes

Mix together 2 T half and half, 1/2 tsp salt, black pepper, 6 large eggs and 2 egg whites in a medium bowl, stirring well. Heat a 10-inch ovenproof skillet over medium-high heat. Add 1 T olive oil and swirl. Add potatoes to the pan and saute 4 minutes, until brown.

Add 2 cups spinach and saute until it wilts. Turn the heat to medium low. Add the egg mixture to the pan. Cover and cook for 4 minutes, gently shaking the pan from time to time. Then broil the tortilla 4 minutes until the top is lightly browned and the center is set. Let it cool slightly and serve with the red pepper sauce.

Spanish Tortilla & Red Pepper Sauce
Spanish Tortilla & Red Pepper Sauce
Delicious Spanish Tortilla
Delicious Spanish Tortilla


  • 1/2 cup bottled roasted red bell peppers, rinsed and drained
  • 1 T dry-roasted almonds, chopped
  • 2 T olive oil
  • salt
  • 1/8 tsp ground red pepper
  • 1 garlic clove, crushed
  • 2 medium red potatoes, cut into 1/8-inch-thick slices
  • 1 cup water
  • 2 T half and half
  • 1/2 tsp freshly ground black pepper
  • 6 large eggs
  • 2 large egg whites
  • 2 cups spinach leaves

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Seattle Foodshed

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3 thoughts on “Spanish Tortilla with Potato and Spinach”

  1. Looks wonderful! We had them often while we were in Spain–such a delicious, filling and economical breakfast! (once we figured out tortilla did not mean corn or flour tortilla as it does here) 🙂 Great brunch idea!

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