Stuffed Spanish Omelette {Tortilla Rellena}
Servings: 4 people
Ingredients
For the tortilla
- 2 -3 potatoes about a pound, peeled, sliced,cooked and cooled.
- 6 large eggs beaten
- salt and pepper to taste
- olive oil for cooking
For the filling
- 1/2 medium onion sliced into petals
- 1 - 2 cloves garlic minced or crushed
- One bunch of spinach about a pound, stems removed
Instructions
- I usually slice and boil my potatoes to cut down on the overall fat. Rick prefers to fry them. Either way they should be drained either on paper towels or in a colander and allowed to cool.
- Prepare the filling while the potatoes are cooking by sauteing the onion and garlic until softened and slightly caramelized. Add the spinach in batches as necessary and let it wilt in the heat. Cook off any liquid. Set aside.
- At this point the potatoes and filling can be stored in the fridge for up to a day until you're ready to prepare the Spanish omelette.
- Beat the eggs in a large mixing bowl and season with salt and pepper. Add the cooled potatoes and carefully mix with the eggs to avoid breaking the slices.
- Cover the bottom of a 6 inch skillet with olive oil and set over medium heat.
- Add about half the potato and egg mixture, followed by the spinach, then the other half of the potatoes. Gently press down on the top to "seal" the potatoes around the filling.
- Lower the heat if necessary and use a spatula to run around the edges of the pan to loosen the sides and bottom slightly.
- It's time to flip with the top is almost set, but still a little wiggly. Quickly invert the tortilla onto a lid then slide it back into the pan to finish cooking. The perfect Spanish omelette is slightly moist inside so it can be reheated without overcooking.
- Serve warm or room temperature.