Sometimes I play this game called “I’m too lazy to go to the supermarket, so what in my fridge can I coax into dinner??” Many times, this game ends very badly. But this time around it was a success! Using kitchen staples (eggs, olive oil, sea salt) and questionable scraps (potatoes developing roots, limp spinach, dried out shallots), I churned out a scrumptious Spanish Tortilla-ish dish. Served with a crusty piece of bread and side salad, it makes for a satisfying dinner; leftovers are great for breakfast or lunch.
2 tablespoons olive oil
2 shallots, thinly sliced
3 Yukon Gold Potatoes, sliced 1/4″ thick
6 eggs
3 handfuls of spinach
sea salt and fresh cracked pepper
Preheat over to 375 degrees. In a medium bowl, lightly beat eggs.
Heat 1 tablespoon of oil in a 10″ nonstick fry pan over medium-high heat. Saute shallots until tender, about 3-4 minutes. Remove from pan and add to eggs.
Add the other tablespoon of oil. Add potatoes and gently stir to coat potatoes well with oil. Cover with a lid and cook 10 minutes, stirring occasionally. The potatoes will begin to slightly brown and become tender. Remove lid and add spinach, stirring until spinach is wilted, about 2 minutes.
Reduce heat to medium and add egg mixture. Gently stir eggs and then allow them to set, about 2 minutes. Cover and bake for 6-8 minutes. Remove lid and bake an additional 1-2 minutes until the eggs are no longer runny on top.
Carefully remove tortilla from fry pan (it’s easiest to place a plate on top of the fry pan and then flip over the fry pan so that the eggs fall on to the plate). Cut into wedges and generously season with salt and pepper.
{ 1 comment }
So creative! And sounds very yummy
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