Photo by Jennifer Rice

Spinach Spanish Tortilla

Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Servings: 4 servings
A traditional Spanish tortilla with spinach, served as a tapa or a main dish. And the leftovers are perfect for the next day!

This is a crazy good and pretty easy recipe to make; the trick to this spinach Spanish tortilla is a really good skillet.

This can be served for breakfast, lunch or dinner with your choice of sides. We used feta cheese, baby tomatoes and a yogurt pesto sauce.

My first attempt at Spanish tortillas became more of a hash/quiche/scrambled eggs with potato and spinach ... so on the up side, this can go terribly wrong in appearance and still taste amazing!

Don't be afraid to get creative once you get the hang of this Spanish tortilla. The sky is the limit!

A few more spinach recipes to try :

Lentil, Chipotle and Spinach Soup

Cilantro and Lime Chicken Meatballs and Sauteed Spinach

Spinach Pie




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  1. Preheat the grill to high heat.
  2. Heat the oil in a large ovenproof frying pan and cook the onions until they are slightly golden and fragrant.
  3. Add the garlic and potatoes to the onions and cook for a few more minutes until mixed well, add the spinach and cook for 2 more minutes until spinach is wilted.
  4. Crack the eggs into a bowl adding paprika, cream, salt and pepper, briefly beat with a fork.
  5. Pour the beaten eggs into the pan and turn the heat down to low, cover pan and cook for about 10 minutes (gently shaking pan as its cooking)
  6. Pop in the preheated oven and broil for about 4 - 6 minutes until top turns golden brown.
  7. Cool slightly and serve with some sides of sour cream, chopped avocado, diced tomatoes and some cheese. We used feta as a side.
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