Best 4 Tortilla De Espinaca Recipes
In the realm of Spanish cuisine, tortilla de espinaca, also known as spinach tortilla, stands as a delectable vegetarian dish that captivates taste buds with its vibrant colors and harmonious flavors. This savory dish, crafted using a medley of fresh spinach, eggs, and a symphony of herbs and spices, embodies the essence of Spanish culinary traditions. Whether relished as a hearty breakfast, a light lunch, or a delectable dinner accompaniment, tortilla de espinaca promises a culinary journey that tantalizes the senses and satiates the appetite.
This article presents a comprehensive guide to crafting this culinary masterpiece, featuring a collection of meticulously curated recipes that cater to diverse dietary preferences and culinary skills. From the classic tortilla de espinaca, bursting with the earthy flavors of spinach and complemented by aromatic herbs, to its vegan counterpart, which seamlessly substitutes eggs with a blend of plant-based ingredients, this article offers a recipe for every palate and preference.
In addition to the foundational recipes, this article delves into creative variations that elevate the tortilla de espinaca experience. Discover the delight of the tortilla de espinaca con queso, where melted cheese infuses each bite with a rich, gooey texture, or explore the unique flavors of the tortilla de espinaca con jamón y queso, where the salty tang of ham harmonizes with the creaminess of cheese and the vibrant notes of spinach.
Whether a seasoned chef seeking culinary inspiration or a home cook embarking on a new culinary adventure, this article serves as an invaluable resource, providing step-by-step instructions, insightful tips, and a wealth of variations to transform the humble tortilla de espinaca into an extraordinary dish that will delight family and friends alike.
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
TORTILLA DE ESPINACA
Make and share this Tortilla De Espinaca recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry potatoes in olive oil; do not brown.
- Add onion and garlic.
- Beat eggs, salt, pepper, paprika, and thawed spinach together.
- Pour mixture over potatoes.
- Cook until set on bottom.
- Take plate and put over pan; flip; put uncooked side back down into pan.
- Cook until set.
- Sprinkle with cheese and top with tomato.
SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA
Steps:
- Preheat the broiler.
- Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
- Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
- In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
- Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
- Cut into wedges and serve with warm crusty bread or whole-grain toast!
SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA
Steps:
- Preheat the broiler.
- Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
- Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
- In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
- Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
- Cut into wedges and serve with warm crusty bread or whole-grain toast!
Tips:
- Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
- Don't overcook the spinach. It should be wilted but still retain its bright green color.
- Use a large skillet or griddle to cook the tortilla. This will help it cook evenly.
- Cook the tortilla over medium heat. This will help it cook through without burning.
- Flip the tortilla carefully. Use a spatula to gently loosen the edges of the tortilla before flipping it.
- Serve the tortilla immediately with your favorite toppings. Some popular toppings include salsa, guacamole, sour cream, and cheese.
Conclusion:
Tortilla de espinaca is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover spinach and it's also a good source of protein and fiber. With its simple ingredients and easy-to-follow instructions, this tortilla de espinaca recipe is a keeper.
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