{Simple and Easy} Mario Batali's Tortilla Española | Spanish Omelette with Potatoes, Eggs and Spinach | Spanish Tortilla Recipe

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Everybody has a dream.

...and mine is to go on a trip to Europe one day. It is a continent with such diversity in terms of weather, people & their living, architecture and of course food. Just to mention a few, think of a french baguette, italian pasta, neapolitan pizza, polish pierogi or a spanish tapas. yumm! Isn't it. I wish to taste and savor each one of them!

On my bucket list is also to view the magnificent piazzas in Rome, drive through those rustic, country-side roads of Tuscany (Italy), experience a day shopping (if my wallet permits) in fashion capital Paris, catch a glimpse of Eiffel Tower with a stopover at The Louvre, hit the bars in london and end with a quiet Spanish meal with tons of paella and tortillas. The very thought of it is so exhilarating and brings happy thoughts into my mind & tummy.

Do you have a dream too? I would love to know all about it.

I am not sure if this dream of mine will become a reality in near future, so I made myself Mario Batali's Tortilla Española for lunch today. Its basically a spanish omelet with eggs, onions and potatoes. I added some spinach as well. This dish is so easy to put together and the end result is so satisfying and delicious. Not just breakfast, this tortilla can be served as a wholesome lunch, brunch, snack or dinner.

This is indeed the best of all omelets! :-)

Enjoy!

{Recipe} Tortilla Española | Spanish Omelette with Potatoes, Eggs and Spinach

Adapted from Mario Batali's Recipe on Food and Wine
Serves 2-3 

Ingredients:

3 eggs
2 potatoes, washed, peeled and thinly sliced
1 bunch of spinach, washed and chopped
1 medium onion, thinly sliced
salt and pepper - to taste
few red chilli flakes

Preparation:

1. Heat olive oil in a flat bottomed pan and saute onions until they are translucent. Spread potatoes as one layer. Cook over moderate heat, stirring occasionally  until the potatoes and onion are tender but not browned, about 10-15 minutes.

2. Add chopped spinach and lightly season with salt & pepper.

3. In a bowl, lightly beat the eggs and add red chillie flakes, little salt and pepper.

4. Scrape the potato-onion-spinach mixture into the bowl and gently fold in everything.

5. Preheat oven to 180 C or 350 F. Grease a baking pan with some olive oil and evenly spread the egg mixture. Bake for about 15 to 20 minutes until the tortilla is set and eggs are completely cooked.

Transfer the spanish omelet onto a plate and cut into wedges. Serve alongside with some bread, ketchup, any spread or enjoy as-is.

Note: The tortilla can stand at room temperature for 3 hours before serving.

This is Recipe 15 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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