Spanish Tortilla with Spinach and Cheese
Ingredients:
500g waxy potatoes, peeled
olive oil, for frying
1 onion, halved and sliced
4 eggs, beaten
a large bag of fresh spinach
A large handful of grated cheese (I used Emmental)
Instructions:
In a large frying pan, cook the spinach until it wilts and reduces in volume. Set the spinach aside and wipe the frying pan for step 2.
Cut the potatoes into 2cm cubes. Heat 3cm of olive oil in the large frying pan and add the onions. Cook gently on a medium to low heat for 10 mins until they start to soften, then add the potatoes and a couple of pinches of salt, turning carefully now and again for 20-30 mins until the potatoes are tender. Try not to get too much colour - you want the potatoes on onion to stew in the oil rather than crisp. You’ll know that the potatoes are ready as they will break under the pressure of a wooden spoon.
Separate the yolks from the egg whites. Whisk the whites in a jar until they have increased in size. Then mix in the yolks. Add the wilted spinach and the grated cheese.
Tip the cooked onions and potatoes into a colander over a bowl and drain, reserving 2 tbsp of the oil. Add the potatoes and onions to the eggs whilst still hot, and give everything a big stir.
Heat the 2 tbsp of reserved oil in a small non-stick frying pan (about 20cm) . Tip the mixture into the frying pan and cook over a gentle heat for 6-8 mins until the bottom and sides are set and have come away from the pan.
Put a plate over the top of the pan, invert the tortilla onto it, then slide it back into the pan, uncooked side down. Cook for another 3-4 mins until the bottom is set and light golden. Serve warm.