Spinach and leek tortilla

Yesterday I attended one of the best weddings I’ve ever been to. In addition to all the other bits of non-traditional-ness, it was a potluck, and since the couple was headed to Barcelona for their honeymoon, I wanted to make something that reminded me of our time in Spain. Tortillas were everywhere we went. Often with potatoes, sometimes not, but always tasty and filling. And cheap. I should make these more often for our dinner.
You’ll need:
1 leek, sliced
1 spanish onion, diced
garlic
brown the above in a cast iron pan in the olive oil.
Add 1 bunch washed spinach, stems removed. You can also add swiss chard, arugula or any other tasty greens. Cook till wilted, then turn off the heat.

In another bowl, beat 8 eggs till fluffy. Add salt, pepper, oregano, parsley (and whatever other herbs you might like) to taste.


Pour the eggs over the leek/spinach mix and stir. Add 1/2 cup grated manchego cheese. (sub parmesan if you can’t find manchego). Sprinkle another 1/4 cup of cheese on top and put the skillet in the oven on 350 for about 30 minutes. (keep an eye on it and remove when it’s firm and the top is brown)

cut into squares and enjoy! (I forgot to take a picture of the cooked tortilla. oops.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s