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Spanish Tortilla with Roasted Peppers and Spinach
- 3 tablespoons extra-virgin olive oil, divided, plus more for the pan
- 3 cloves garlic, finely chopped
- 1/2 medium yellow onion, finely chopped
- 1 3/4 pound red potatoes, unpeeled, cut into 1/2-inch cubes
- 1/2 teaspoon fine sea salt
- 1 1/2 packed cups (about 4 ounces) baby spinach
- 1 cup thinly sliced roasted red peppers, drained
- 8 eggs, lightly beaten
- 1/2 teaspoon ground black pepper
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
Add garlic and onion, and cook until just beginning to soften, about 2 minutes.
Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes.
Transfer to a large bowl, add spinach to the bowl and toss to combine.
Let cool 10 minutes.
Wipe the skillet clean.
Stir peppers and eggs into potato mixture.
Heat another 1 1/2 teaspoons of the oil over medium heat.
Transfer potato mixture to the skillet and cook, running a spatula around the edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is golden brown, 12 to 14 minutes.
Carefully invert onto a large plate.
Heat remaining oil in the skillet and slide tortilla back in, cooked side up.
Cook about 5 minutes or until golden brown.
Transfer tortilla back to the plate and let cool at least 10 minutes.
Slice into wedges and serve.
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- 3 tablespoons extra-virgin olive oil, divided, plus more for the pan
- 3 cloves garlic, finely chopped
- 1/2 medium yellow onion, finely chopped
- 1 3/4 pound red potatoes, unpeeled, cut into 1/2-inch cubes
- 1/2 teaspoon fine sea salt
- 1 1/2 packed cups (about 4 ounces) baby spinach
- 1 cup thinly sliced roasted red peppers, drained
- 8 eggs, lightly beaten
- 1/2 teaspoon ground black pepper