Tortilla with spinach and sweet potato

The healthy version of the Spanish tortilla

A piece of Spanish tortilla can be so delightful. As a snack in between meals, but also great for lunch. I found this amazing healthy version of the classic dish. The ingredient list is simple, but it does take some technique to prepare the perfect tortilla.


Here we go:

– 300 gr baby spinach leaves
– 2 large onions, sliced
– 8 tbsp olive oil
– 4 sweet potatoes, cut into slices
– 2 garlic cloves
– 8 eggs

Get a large strainer put the spinach in there and pour over a litre of boiling water. Drain well and let it cool a little. Then heat up 3 tbsp of oil in a frying pan and add the onions. Bake for about 15 minutes until they get nice and soft. Add another 3 tbsp of oil and add potatoes and garlic. Cover the pan with a lit and cook for about 15 minutes on medium heat until the potatoes are soft and tender, stir now and then to avoid stickiness.

Break the eggs in a large bowl and give them a good whisk. Add the potatoes and onions and mix all together. Then add the spinach and gently mix through. Add another 2 tbsp of oil in the pan and pour in the mixture. Cover and cook for about 20 min on medium heat until the centre has mostly set and edges are getting golden brown.

Now we’re getting to the best part: Run a knife around the sides so your tortilla won’t stick. Then put a plate face down onto the pan and flip it over. Slide the tortilla back into the pan and bake for about 5 to 10 minutes. Let it rest for about 5 minutes and then flip it over on a big plate again and cut those delicious wedges!

Lots of love,