This potato and spinach pie is an adaptation of a traditional Spanish “tortilla.” While most people probably think of round corn or flour flatbreads when hearing the word “tortilla,” in Spain, the word actually refers to something closer to an omelet or a quiche. This dish is a remarkably easy way to get brunch on the table.
We make it in a pie plate, adding a little elegance to what are just a few simple ingredients baked together. Just like quiches, Spanish tortillas can be eaten either hot or cold, though they’re especially flavorful when eaten right out of the oven. We often don’t even bother to heat up leftovers (if there are any!), since this pie is also yummy right out of the fridge.
Potato and Spinach Pie
Serves 4-6; 50 minutes
- 1 cup parsley, chopped
- 1 medium yellow onion, chopped
- 2-3 medium Yukon Gold potatoes, peeled and sliced 1/2-inch thick
- 8 large eggs
- 1 1/2 tablespoons olive oil, plus extra if needed
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 2 tablespoons milk
- Preheat oven to 375°F. Spray 9-inch pie plate with cooking spray.
- Heat 1 1/2 tablespoons of oil in deep skillet. Sauté onions for 3-4 minutes, stirring frequently.
- Add potatoes and more oil, if needed, to skillet. Cook for 5 minutes, stirring frequently, until potatoes are soft.
- Pour potato and onion mixture into prepared baking dish.
- Whisk eggs with milk, and season with a pinch of salt and black pepper. Pour over potatoes and bake 40-45 minutes, checking around 35 minutes, for doneness.
- Cool to set, 5 minutes, before serving.