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