On the heels of my tortilla de patatas recipe … this is another tortilla that I really like and it’s also low-carb. Vegetarian too. It’s very tasty on its own, or as a tortilla butty, and goes well with a big dollop of “salsa az”…
Ingredients and instructions below the links.
- 200 grams frozen spinach
- 6 eggs
- 2-3 roasted red peppers
- 1 onion
- sea salt & freshly ground black pepper
- olive oil
Cook the frozen spinach in boiling water, then let drain. Squeeze out excess moisture with paper towels (I use a salad spinner). Add salt and pepper to taste. Cut onion in half lengthwise, then slice finely. Using a 22cm skillet, sauté the onion slices in 1 tbsp olive oil until transparent and tender. Place the eggs in a large bowl and whisk them around a bit. Slice up roasted red peppers, and add them to the eggs with the cooled cooked spinach and onions. Mix well.
Heat up the same skillet you used to cook the onions, adding a bit more olive oil if necessary. When the pan is well-heated pour in the egg mixture and immediately turn the heat down to med-low. Cook until the omelette is almost firm, shaking pan occasionally so it doesn’t stick. Slide omelette onto a plate, invert pan over top, and flip it back into the pan. Continue cooking until the tortilla is set. Place plate over pan, flip the tortilla one more time, and you’re done. Let cool before serving.