Spanish Potato, Spinach and Feta Tortilla with Salad

Spanish Potato, Spinach and Feta Tortilla with Salad

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 3, 2016.
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This is the English name for a typical Spanish dish called tortilla española or tortilla de patatas, consisting of an omelette made with eggs and potato. The tortilla may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain.

Ingredients

SPANISH POTATO, SPINACH AND FETA TORTILLA

  • 400g baby potatoes, scrubbed and diced 1.5cm
  • 1/2 red onion, thinly sliced
  • 75g baby spinach leaves, roughly chopped
  • 6 eggs
  • 2 tablespoons water
  • 1 tablespoon chopped thyme leaves
  • 1/2 teaspoon salt
  • 1/2 punnet cherry tomatoes, cut in half
  • 100g feta cheese, crumbled

SALAD

  • 1/2 red onion
  • 1/2 telegraph cucumber
  • 1/2 punnet cherry tomatoes
  • 75g baby spinach leaves
  • 2 teaspoons vinegar (e.g. white wine, red wine)
  • 1 teaspoon olive oil

TO SERVE

  • 50g sundried tomato pesto

Steps

  1. oven grill to high. Bring a medium pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water for about 12 minutes or until just cooked, drain well.
  3. Heat a drizzle of oil in a large, oven-proof fry-pan on medium heat. Fry onion until soft but not coloured, about 3 minutes. Add spinach and cook for 1 minute, until just wilted. Remove pan from heat.
  4. In a medium bowl, whisk together eggs, water, thyme and salt. Season with pepper and set aside.
  5. Add potatoes and egg mixture to pan. Use a spoon to evenly distribute potatoes. Sprinkle over tomatoes and feta. Give pan a shake to even out ingredients. Place under grill until golden and set, about 10 minutes. Check regularly to avoid burning. Let stand in pan for 5 minutes before slicing.
  6. While tortilla is baking, prepare the salad. Thinly slice red onion; dice cucumber 1cm; cut cherry tomatoes in half. Add to a bowl with all remaining salad ingredients. Season with salt and pepper and toss to combine.
  7. Place a wedge of Spanish potato, spinach and feta tortilla onto each plate with salad on the side. Dollop over sundried tomato pesto.

Nutritional Information

Energy 2217 kj
530 kcal
Protein 28.9g
Carbohydrate 34.6g
Fat 29.6g