Tortilla de Espinaca

adapted from https://www.herbivoracious.com/2012/02/tortilla-de-espinaca-spanish-omelet/

4 Servings

Microwave

one 10 oz package of frozen spinach

and drain in a sieve, pressing out most of the water.

Cube

16 oz (4-5 smallish) potatoes into 1/2 - 3/4" cubes

Place in a microwave-safe bowl and par-cook for about 4-5 min

While it's cooking beat

6 eggs

and add in

the drained spinach

and set aside. (You can also do this during the next step, when you're cooking the onions)

Put

6 T olive oil

into a 10-inch non-stick skillet or cast iron pan. Add

1/2 onion, diced

3 cloves garlic, or 2-3T pre-minced garlics

1-2t smoked paprika

1.5t salt

and cook until onion is transparent. Add

the potatoes

and stir until everything's nicely distributed

Pour the egg mix over the potato mix in the skillet, and cook over medium-to-low heat until egg is set and bubble appear on the surface. (Raise heat a little if it's not setting).

You can now flip it onto a plate and slide the flipped tortilla back into the pan to brown the other side.

Wait 15 min to cool before serving (yeah, right...) and serve with parsley and flaky sea salt.

Nutrition per skillet

cal 1705, fat 119g, fiber 19.2 g, pro 61.2

1/6 skillet = 284