This classic Spanish omelet is a recipe that deserves a place in any cook’s repertoire.
The caramelized onion is utterly delicious, making a beautiful contrast with the richness of the eggs – while the vibrant spinach lightens the whole dish and the sautéed pine nuts contribute their luxurious nuttiness.
But no matter how tantalizing the ingredients, the most important thing with a good tortilla, at least in my book, is that it be moist. Inverting the tortilla and cooking the second side for only seconds will guarantee a beautiful result – worth both the trouble and the slight shakiness of your hand if you’ve never attempted the maneuver before.
Today’s spinach tortilla is ideal for lunch or a light dinner, served with a simple side of crisp greens. But I love serving it tapas style as well – where it is equally delectable warm and at room temperature.
If you’re serving this tortilla as part of a tapas menu, then without a doubt open a bottle of fino or manzanilla sherry. (Two stunning sherries that are exquisite with tapas: Valdespino Inocente Fino Sherry and Deliciosa Manzanilla.) If you’re serving it for lunch, or for a light dinner, then opt for a rosé – a Garnacha (Grenache) rosé from Spain would be lovely.
Spinach tortilla with pine nuts
active time: 40 min
For the spinach
- 1 tablespoon sea salt for blanching
- 1 large bunch spinach (12 oz) (340 g) – stems trimmed, thoroughly washed and spin-dried
For the tortilla
- 3 tablespoons Spanish extra virgin olive oil
- 1 large Spanish onion – skinned, quartered and finely sliced
- 2 tablespoons pine nuts
- 2 large garlic cloves – skinned and minced
- 1/8 teaspoon ground cayenne
- 1/2 teaspoon sea salt
- 8 large organic eggs
- freshly ground black pepper to taste
- olive oil for the pan
- Step 1: Bring 6 quarts of water to a boil. Fill a large bowl with cold water and several ice cubes. When the water is boiling, add the salt and the spinach leaves, pushing them down so that all the leaves are submerged in the boiling water. Boil for 30 seconds. The leaves should be bright green. Drain and transfer to the bowl filled with iced water. When the spinach is totally cooled, drain, squeeze all extra liquid out and lay on paper towels. Chop the spinach roughly, separate the leaves and place in a bowl.
- Step 2: Heat a large non-stick skillet over medium-high heat. Add the olive oil and onions and sauté for 5 to 6 minutes until pale-golden. Add the pine nuts and sauté for 2 more minutes until the pine nuts are golden. Add the garlic and cayenne. Toss well and sauté for an additional 30 seconds. Add the spinach and 1/4 teaspoon salt, toss again and transfer to a bowl. Set aside.
- Step 3: In a large bowl place the eggs, balance of salt, and black pepper to taste. Whisk vigorously only a few times until barely mixed. Add the onion/spinach mixture and stir with a wooden spoon.
- Step 4: Heat a large non-stick frying pan over medium-high heat. Add a little olive oil just to cover the pan (about 1 tablespoon) and pour the egg/spinach mixture into the pan. Shake the pan vigorously for a few seconds so the eggs line the pan evenly. Continue to sauté for 1 minute undisturbed and then reduce heat to medium. Continue sautéing until the eggs are firm on the edges but still wobbly in the center, and the bottom is golden brown, about 6 to 7 minutes. Invert the tortilla unto a plate and slide it back into the pan top-side-down. Continue cooking until the bottom is just set, only about 30 seconds to 1 minute. Transfer to a serving plate. Serve warm or at room temperature.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.