Potato, Ham and Spinach Tortilla

IMG_7997Hi you all–  This is all a bit confusing.  Our years in Spain, I learned to make Spanish tortilla–not to be confused with the Mexican variety we consume by the millions here in California.  It’s a potato-egg confection, similar to an Italian frittata. This version has a decidedly American bent.  All that aside, I just submit that it’s really good, homestyle, warm food for a winter’s evening.

POTATO, HAM AND SPINACH TORTILLA
3 russet potatoes, peeled and cut in 1/2″ chunks
1 yellow onion, minced
olive oil
garlic salt
4 eggs
dash salt
1/4 tsp. freshly ground pepper
1 cup smoky ham, cut in bits
1 cup spinach, chopped to slivers
1/2 cup cheddar, grated

Thoroughly cook the potatoes in a nonstick pan with the olive oil.  About half way through, throw in the onion & ham and season with garlic salt. Meanwhile, crack the 4 eggs into a large bowl and season with salt and the ground pepper.  Beat them together and after the potatoes are beginning to brown take them off the heat and let them cool for 10 minutes.  Then drop the potatoes and spinach into the bowl of eggs and let them sit for 5 minutes to really coat the potatoes.

Here is the fun part.  Wipe out the pan so it’s smooth and clean.  Add a couple tablespoons of oil heat the pan.  Pour the eggs and potatoes into the heated pan and cook on medium heat until the bottom is browned and the eggs are mostly set.  Then cover the top of the pan with a large plate and flip it over onto the plate.  Slide the tortilla back into the pan cooked side up and let it cook on medium low for another 5-8 minutes until the bottom is browned as well.

You can eat this cold like Spaniards do for picnics or make tortilla sandwiches on thick slabs of crunchy Spanish bread.  But I like it best piping hot and sitting by fireplace with a bright salad.  Que aproveche!

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