Spanish Potato, Spinach and Manchego Tortilla

Ingredients

For the Base:

4-5 medium Yukon Gold potatoes, thinly sliced (about 800g)

1 large Spanish onion, thinly sliced (300g)

6 large eggs

2 cups fresh spinach leaves (60g)

1 cup Manchego cheese, grated (100g)

¾ cup extra virgin olive oil (180ml)

3 cloves garlic, thinly sliced

1½ teaspoons sea salt (9g)

½ teaspoon black pepper (2g)

¼ teaspoon smoked paprika (pimentón) (1g)

For Garnish:

Fresh parsley leaves

Additional Manchego shavings

Homemade aioli for serving

Cherry tomatoes

Flaky sea salt (Maldon preferred)

Instructions

Initial Preparation

Begin with the potatoes:

Peel and wash the potatoes thoroughly

Using a mandoline or sharp knife, slice into uniform rounds (1/8 inch/3mm thick)

Submerge in cold water for 15 minutes to remove excess starch

Drain and pat completely dry with clean kitchen towels

Prepare your workspace:

Have all ingredients measured and ready

Set up a draining station with paper towels

Ensure your non-stick pan is clean and well-seasoned

Cooking the Base Components

Potato and Onion Preparation:

Heat the olive oil in a 10-inch non-stick skillet over medium-low heat

Add potato slices and onion in layers

Cook gently for 15-20 minutes, occasionally turning with a slotted spoon

Watch for tenderness without browning

Remove and drain on paper towels

Reserve exactly 2 tablespoons of the cooking oil

Creating the Egg Mixture:

In a large bowl, crack and beat the eggs until well combined

Season with salt, pepper, and smoked paprika

Gently fold in the cooked potatoes and onions

Allow mixture to rest for 10 minutes to meld flavors

Preparing the Spinach Layer

In the same pan:

Heat 1 tablespoon of the reserved oil

Add sliced garlic, cooking until fragrant but not brown

Add spinach in batches

Cook just until wilted (about 1-2 minutes)

Season lightly with salt

Remove and press out excess moisture

Assembling and Cooking the Tortilla

First Layer:

Heat remaining oil in pan over medium heat

Pour in half the egg-potato mixture

Spread evenly with a spatula

Middle Layer:

Arrange wilted spinach evenly

Sprinkle with grated Manchego

Pour remaining egg-potato mixture

Initial Cooking:

Cook for 4-5 minutes

Look for golden bottom and set edges

Center should still be slightly loose

The Critical Flip:

Place a large plate over the pan

Hold firmly and quickly invert

Slide tortilla back into pan, uncooked side down

Tuck edges with spatula for neat appearance

Final Cooking:

Cook 3-4 minutes more

Look for golden color

Center should be slightly creamy

Nutritional Information

Per serving (serves 6):

 

Calories: 420

Total Fat: 32g

Saturated Fat: 8g

Cholesterol: 225mg

Sodium: 680mg

Total Carbohydrates: 24g

Dietary Fiber: 3g

Protein: 15g

Calcium: 250mg

Iron: 2mg

Professional Tips for Perfect Results

Temperature Control:

Maintain medium-low heat throughout

Never allow oil to smoke

Watch for gentle bubbling around edges

Texture Management:

Potato slices should be uniform

Don’t overcrowd the pan

Test potato tenderness with a fork

Timing Considerations:

Don’t rush the initial potato cooking

Let the egg mixture rest

Allow finished tortilla to set

Serving Suggestions:

Best served warm or at room temperature

Cut into wedges or squares

Pair with:

Fresh crusty bread

Simple green salad

Spanish wines (particularly Albariño or Rioja)

Traditional aioli

This Spanish Potato, Spinach and Manchego Tortilla represents the perfect balance between traditional technique and modern interpretation, creating a dish that’s both authentic and innovative. Whether served as a main course, tapas, or picnic fare, it’s sure to impress with its rich flavors and beautiful presentation.