Tomato And Spinach Tortilla Recipe

Prepare potatoes

Wash and halve the baby potatoes (cut larger ones into quarters) so you have roughly 1 cup diced. Place in a small pot, cover with cold water, add a pinch of salt, bring to a simmer and cook until just tender, 8–10 minutes. Drain and pat dry.

Preheat oven

Preheat oven to 375°F (190°C). Use an ovenproof 10-inch skillet (cast iron preferred).

Sweat aromatics

In the skillet over medium heat, add 2 tbs olive oil and 1 tbs butter. When shimmering, add the diced onion and cook, stirring, until softened and translucent, 5–7 minutes. Add the diced green bell pepper and continue cooking 3–4 minutes until softened.

Brown potatoes and add spices

Add the drained potatoes to the skillet and cook over medium-high heat until edges begin to brown, about 4–5 minutes. Stir in smoked paprika and dried oregano and cook 30 seconds to bloom the spices. Season with 1/2 tsp of the salt and 1/4 tsp black pepper.

Add tomatoes and spinach

Add the chopped roma tomatoes and cook 2 minutes just to warm and release a little juice. Add the spinach in handfuls, stirring until wilted, about 2–3 minutes. If the pan looks dry, add the remaining 1 tbs olive oil. Remove skillet from heat and allow mixture to cool 3–4 minutes.

Whisk eggs

In a mixing bowl, whisk together the 8 eggs, 1 cup whole milk, remaining 1/2 tsp salt and 3/4 tsp black pepper until combined and slightly frothy.

Combine eggs and vegetable mixture

Pour the egg mixture over the vegetables in the skillet. Stir gently to distribute vegetables evenly. Sprinkle the shredded Monterey Jack cheese evenly over the top.

Cook briefly on stovetop then bake

Return skillet to medium heat and cook without stirring for 3–4 minutes until the edges begin to set. Transfer the skillet to the preheated oven and bake until the center is set but still slightly jiggly, 12–15 minutes (internal temp ~160°F / 71°C).

Rest and finish

Remove tortilla from oven and let rest 5 minutes. Run a spatula around the edge and slide onto a serving plate. Sprinkle chopped parsley and drizzle extra virgin olive oil over the top before slicing.

Preheat and prepare pan

While the tortilla is baking, increase oven temperature to 400°F (205°C) or use a separate oven. Grease an 8-inch square pan or a 9-inch cast-iron skillet with butter or oil.

Mix dry ingredients

In a bowl combine 1 cup cornmeal, 1 cup flour, 2 tbs sugar, 2 tsp baking powder and 1/2 tsp salt. Whisk to combine.

Mix wet ingredients

In a separate bowl whisk together 1 large egg, 1 cup buttermilk and 3 tbs melted butter until smooth.

Combine and bake

Pour wet ingredients into dry and stir just until combined; do not overmix. Pour batter into prepared pan and bake 18–22 minutes until golden and a toothpick inserted into the center comes out clean.

Cool and slice

Allow cornbread to cool 5–10 minutes in the pan, then cut into wedges or squares and serve warm alongside slices of the tortilla.

Serve: Plate slices of the tomato and spinach tortilla with a piece of warm cornbread. Garnish with the remaining chopped parsley and a light drizzle of extra virgin olive oil. Offer hot sauce or salsa on the side if desired.