Spinach, Red Onion & Potato Tortilla (Spanish-Style Omelette)

Spinach, Red Onion & Potato Tortilla (Spanish-Style Omelette) is a hearty and flavorful dish inspired by traditional Spanish cuisine. Made with layers of tender potatoes, caramelized red onions, and fresh spinach bound together with fluffy eggs, it’s cooked to golden perfection. This wholesome, protein-rich meal can be enjoyed warm or cold, making it ideal for breakfast, brunch, or a light dinner full of Mediterranean flavor.

Ingredients

• 8 Large Eggs, ½ Teaspoon Salt
• 2 Tablespoons Olive Oil, Divided
• ½ Red Onion, Thinly Sliced
• ¼ Teaspoon Black Pepper
• 2 Small Potatoes (About 8 Oz Total), Peeled And Thinly Sliced (1/8-inch Slices)
• 1 Cup Packed Fresh Spinach (Roughly Chopped)

Directions

1. Prep Eggs & Cook Veggies: In A Bowl, Beat Eggs With Salt And Black Pepper; Set Aside. In A 10-inch Non-stick Skillet, Heat 1 Tbsp Olive Oil Over Medium Heat. Add Sliced Potatoes And Red Onion; Cook 8–10 Mins, Stirring Occasionally, Until Tender But Not Too Browned (Lower Heat If Needed).
2. Prepare Filling: Add Spinach; Cook 1 Min Until Wilted. Spread Evenly. Pour In Eggs, Tilt To Distribute, And Press Gently With Spatula To Submerge. Cook On Medium-Low ~5 Mins, Until Edges Set And Pull From Pan.
3. Flip Or Broil: Slide Tortilla Onto A Large Plate. Invert Skillet Over It, Then Flip Both To Return Tortilla Uncooked-side Down (Use Oven Mitts/towel). Alternatively, Broil For 2 Mins To Set Top Without Flipping.
4. Flip Or Broil: Cook 3–5 More Min Until Eggs Are Set And Both Sides Are Golden.