Argentinian Tortilla with Spinach and Potatoes

이 레시피 정보

Tortilla de papas — a thick, set potato and egg cake closer to a Spanish tortilla than an omelet — is common at Argentine breakfast and brunch tables, especially as a way to use up leftover potatoes. This version folds in wilted spinach for color and iron-rich greens, cooked down separately first so it doesn't release excess water into the eggs. The technique that defines a proper tortilla is patience: potatoes are cooked gently in oil until tender rather than fried hard and crisp, so they stay soft inside the set egg rather than crunching against it. Cooking the tortilla low and slow, then finishing it either by flipping carefully or under a broiler, keeps the eggs from turning rubbery. Sliced into wedges and served warm or at room temperature, this makes a satisfying, portable breakfast that also works well for a light lunch alongside a simple salad.

재료

서브 4

• 3 medium감자(peeled, thinly sliced)
• 4 tbsp올리브 오일(나누어진)
• 1양파(얇게 썬)
• 200 g시금치(대충 다진)
• 2 cloves마늘(다진 것)
• 6계란
• 1 tsp좋은 바다 소금
• 0.5 tsp후추
• 0.25 cup파슬리(다진 것)

조리법

1. 1

   감자를 요리하세요

   Heat 3 tablespoons oil in a nonstick skillet over medium-low heat. Add potatoes and onion, season with a pinch of salt, and cook 15-18 minutes, stirring occasionally, until fully tender but not browned.

2. 2

   Wilt the spinach

   Push the potatoes aside, add remaining oil and garlic, then add spinach and cook 2-3 minutes until wilted. 모든 것을 함께 저어주세요.

3. 3

   계란을 치십시오

   In a large bowl, beat eggs with salt and pepper. Add the potato-spinach mixture and stir gently to combine.

4. 4

   Cook the tortilla

   Return everything to the skillet over low heat. Cook undisturbed for 10-12 minutes until the edges set and the center is just barely wet.

   Keep the heat low the whole time — a tortilla cooked too hot turns rubbery instead of custardy inside.

5. 5

   뒤집어서 마무리

   Slide onto a plate, invert back into the pan, and cook 3-4 more minutes to set the other side. Alternatively, finish under a broiler for 2-3 minutes.

6. 6

   휴식과 봉사

   Let rest 5 minutes before slicing into wedges. Top with parsley and serve warm or at room temperature.

변형

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저장

Refrigerate in a sealed container up to 3 days. Serve cold or at room temperature, or gently reheat in a low oven — microwaving toughens the eggs.

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