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Spanish Tortilla with Roasted Peppers and Spinach

Serves 10 to 12
Time 55 min
A Spanish "tortilla" is similar to an omelet or frittata. Serve it up as a first course for 10 to 12 or in larger pieces as an entrée for 6.
Ingredients
  • 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
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.