This is a recipe I've been making for years (basically ever since I went to Spain), and it is easy and tasty. Very much like a fritatta or quiche, but a few flavors that are unique to the Tortilla Espanola (mainly thyme and olive oil). You can't screw it up! So get creative with what you add to it and you'll love making this for your friends and family for brunches and get-togethers.
- 2-3 large potatoes
- 1/2 red onion
- 1 dozen eggs
- Olive oil
- Garlic (optional)
- Spinach bunch
- 1/2 teaspoon thyme
- Salt and pepper
- Cut up the potatoes into cubes and cook in pan with olive oil on a medium high heat, and cook till about halfway done. Edges should brown.
- Then add onion and garlic and cook until translucent. Keep the heat lower so the garlic doesn't burn. Add more olive oil as you go.
- Add salt and pepper and some thyme. It can be a little over seasoned cause you'll be adding a dozen eggs later.
- Add spinach and cook (I use frozen spinach, so make sure thawed and drained).
- Now the "guts" should all be cooked all the way. Lower the heat to low or simmer, add more olive oil, and then add dozen eggs beaten. Mix it up and then cover.
- Should cook about 15 - 20 mins low until top cooked all the way. If soft in middle (raw egg) keep cooking low. If looking dry around edges you can add more olive oil down the sides so it sinks to bottom. Don't want to burn bottom.
- Flip it over onto plate and serve!