Spinach egg tortilla

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Prep time:

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Serves: 2

By WhatTheWhat

(1 Vote) 1


  • 30g butter (optional)

  • 1 tbsp olive oil

  • 1 large floury potato such as King Edward

  • 1 tbsp freshly squeezed lemon juice

  • 1 clove garlic peeled and roughly chopped

  • 4 spring onions trimmed and finely chopped (optional)

  • 60g mixed fresh herbs (optional)

  • 6 free range eggs beaten

  • 100g baby spinach washed and chopped


  1. Boil the potato in a pan of salted water for 15-20 minutes, or until tender. Drain well, then mash with a potato masher or ricer until smooth.
  2. Preheat the oven to 180C/Gas Mark 4.
  3. Heat the oil in a frying pan over a medium heat. Add the chopped garlic clove and fry for 1-2 minutes, or until softened. Add the chopped spinach and toss until wilted and warmed through. Drizzle over the lemon juice.
  4. Beat the eggs in a large bowl, then add the cooked spinach mixture, optional chopped herbs and spring onions and stir until well combined.
  5. Add the egg mixture to the mashed potato and stir until well combined.
  6. Heat the butter in a 25cm/10in ovenproof frying pan or casserole over a medium heat. When the butter has melted, swirl the pan until the butter has coated the insides.
  7. Add the egg and potato mixture, then transfer the pan or casserole to the oven and bake for 20-30 minutes, or until the middle of the tortilla has set. (NB: The cooking time may vary depending of the depth of the casserole or pan.)
  8. Remove the tortilla from the oven and set aside to cool before serving in slices.

Handy Hint

This can be made as a thin tortilla in a smaller quantity, fried in a pan and then cut into finger-food slices.

Additional Information

  • Kids can help

  • Potato

  • Starter

  • Side

  • Lunchbox

  • Brunch

  • Vegetarian

  • Nut Free

  • Gluten Free

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Your comments

  • zorione 11/03/14 09:23

    Delicious, and perfect to have in the fridge.