Potato tortilla with spinach and Manchego
A thick tortilla of tender potatoes, spinach and grated Manchego.
Active time30 min
Cooking40 min
Total1 h
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Ingredients
- 120 g fresh spinach
- 1 large onion
- 3 medium yellow-fleshed potatoes
- 6 eggs
- 85 ml olive oil
- 1 pinch of ground black pepper
- 2 g salt
- 200 g Manchego cheese in a block
Preparation
Peel and rinse the potatoes. Cut them into small pieces about 3 mm thick. Peel and chop the onion. Wash, drain and roughly chop the spinach. Grate the Manchego. Crack the eggs into a bowl and beat with the salt and pepper.
120 g fresh spinach1 large onion3 medium yellow-fleshed potatoes6 eggs1 pinch of ground black pepper2 g salt200 g Manchego cheese in a block- knife
- board
- grater
- bowl
- fork
Heat the oil in a 24 cm non-stick frying pan. Cook the onion for 2 minutes. Add the potatoes and cook over medium heat for 20 to 25 minutes, stirring, until tender. Add the spinach gradually and stir until wilted.
85 ml olive oil- non-stick frying pan
- spatula
Add the vegetables and their oil to the beaten eggs. Stir in the grated Manchego. Return the pan to low heat, pour in the mixture and level the surface.
- bowl
- non-stick frying pan
- spatula
Cook over low heat for 5 minutes, until the edges are set. Loosen the edge with a spatula. Cover the pan with a large plate, carefully invert and slide the tortilla back into the pan. Cook the other side for about 5 minutes, until set in the centre.
- non-stick frying pan
- spatula
- large plate
Allergens
- Eggs
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration