Potato Tortilla with Chickpeas and Spinach
This potato tortilla with chickpeas and spinach is a very homey dinner: it has the classic base of potato and egg, but takes advantage of a small can of chickpeas to make it more complete. I like to leave it juicy on the inside and serve it with dressed tomatoes or a simple salad.
Author
cocina_lucia
Instructions
Peel the potatoes and slice them thinly. Cut the onion into julienne, drain the chickpeas, and dry the spinach a bit.
💡 Tip: If you're in a hurry, cut the potato small and evenly; it cooks faster and you won't need as much oil.
About 8 min
Heat the oil in a medium skillet and cook the potato with the onion over medium-low heat, stirring occasionally, until tender but not too browned. Drain the excess oil.
💡 Tip: That strained oil can be saved for another tortilla or for some vegetables; nothing goes to waste here.
About 16 min
In the same skillet, leave only a teaspoon of oil. Sauté the garlic for a few seconds, add the chickpeas, paprika, and cumin, and stir-fry for 2 minutes. Incorporate the spinach until it wilts.
💡 Tip: Paprika burns quickly: move the skillet aside for a few seconds if you see the heat is too strong.
About 5 min
Beat the eggs with salt and pepper in a large bowl. Mix in the potato, onion, chickpeas, and spinach, and let it rest for 5 minutes to allow everything to soak well.
💡 Tip: This short resting time makes a difference: the tortilla will be more cohesive and juicy.
About 6 min
Cook the tortilla in a non-stick skillet over medium-low heat. When the edges are firm, flip it with a plate and cook for 2 or 3 more minutes, depending on how juicy you want it.
💡 Tip: For dinner, I like to leave it a little creamy and eat it with a tomato salad.
About 5 min
