This is your basic omelet, but with the addition of spinach. It’s our version, Tortilla con Espinacas. Back in Harlem, when we prepared this dish, we used frozen spinach. I guess you can use fresh spinach (if it’s in season); but my mom always used frozen. I reckon it was a choice of chance and economics. In this one, we also add a tomato to the recipe. This dish, to us, was not a breakfast deal. We would serve it at dinner over rice, a cheap and delicious meal. But it also goes good as a brunch special with some crusty bread. Either way, a wonderful repast.
TORTILLA CON ESPINACAS
(Spinach Omelet)
Ingredients:
1 package (10 ounces) frozen chopped spinach
3 tablespoons olive oil
1 clove garlic, peeled and minced
1 medium-sized tomato, seeded and chopped
1 tablespoon minced parsley
4 eggs
Salt and ground black pepper to taste
3 tablespoons olive oil
Instructions:
- Cook spinach in a medium-size saucepan following label directions. Drain well, add the 3 tablespoons oil, garlic, tomato and parsley. Heat, stirring constantly, over medium heat for 3 minutes.
- Beat eggs lightly in a medium-size bowl, just until mixed. Add salt, pepper and the spinach mixture; stir well.
- Heat the remaining 3 tablespoons oil in a 9-inch skillet (with an oven-proof handle) to the sizzling point. Pour in omelet mixture, spreading evenly.
- Cook, covered, over medium heat for 10 minutes (mixture should be fairly firm)).
- While omelet is cooking, heat broiler. Put skillet under broiler for 1 to 2 minutes to set top of omelet. Cut into wedges and serve.
Yield: 4 to 6 servings.
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