Spanish Tortilla
- Cook
- 45 min
-
[LOW] 15 min + 10 min + 20 min
1 medium onion, sliced
1 large waxy potato, peeled, halved, finely sliced
1 teaspoon kosher salt
100 g spinach, cut into 1" slices
Egg Mixture
6 large eggs, beaten
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Lay parchment paper in the pot and add sliced onions and potatoes in that order. Sprinkle with salt. Cover and steam-roast over [LOW] heat for 15 minutes. Add spinach, cover and steam-roast over [LOW] heat for another 10 minutes.
Uncover, stir once, then pour in Egg Mixture on top. Quickly stir to mix evenly, cover and bake over [LOW] heat for 20 minutes.
Move the tortilla to a cutting board by lifting the parchment paper. Place another sheet of parchment paper over the tortilla, place a plate on top and flip.
Let cool for a few minutes before cutting to serve. Serve warm or cold.
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