Lunch · Spanish · 5 min
Spanish Tortilla Española with Sautéed Spinach and Piquillo Peppers
- Calories
- 147
- Protein
- 11g
- Carbs
- 12g
- Fat
- 5g
Ingredients
- 1.2 units (100 g) Large eggs
- 130 g Spinach, raw
- 104.0 g Bell peppers, red (substitute for piquillo)
- 4.4 g Olive oil
Method
- 01In a small bowl, whisk the eggs with a pinch of sea salt and freshly cracked black pepper until frothy.
- 02Heat the olive oil in a small 6-inch non-stick skillet over medium heat. Add the sliced red bell peppers and sauté until softened and slightly charred.
- 03Add the spinach to the skillet, stirring just until wilted and the water has evaporated—this ensures the tortilla doesn't become soggy.
- 04Pour the whisked eggs over the vegetables, tilting the pan to ensure even distribution. Turn the heat down to low.
- 05Cook for about 3-4 minutes, lifting the edges with a spatula to let the raw egg run underneath, until the center is set but still tender.
- 06Place a flat plate over the skillet, invert the tortilla onto it, then slide it back into the pan to brown the other side for 60 seconds.
- 07Serve warm, cut into wedges, garnished with a final pinch of sea salt and a squeeze of lemon.
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