Spanish Tortilla

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 eggs
• 1/4 cup milk
• 1/2 cup frozen spinach or 2 cups fresh spinach
• 1/4 cup onion, chopped
• 1 small potato, sliced (optional)
• olive oil
• salt and pepper

Recipe

• 1 whisk together eggs and milk very very well. these amounts can be easily increased- if you're hungry enough, add an extra egg and an extra splash of milk.
• 2 heat olive oil in an omelet or small frying pan over medium heat.
• 3 optional: add potato slices to bottom of the skillet and let fry for 5 minutes, turning when bottom starts to brown.
• 4 add the onion and let brown for about 1 minute. add more olive oil if needed.
• 5 add spinach to pan: if frozen, break up and let warm. if fresh, let wilt for a minute or so.
• 6 whisk the eggs and milk a little more. this is key to having a fluffy tortilla! when your arm is getting sore, slowly pour the mixture into the pan. tilt pan to coat sides well. keep the heat at medium for 5 minutes.
• 7 after 5 minutes, if your tortilla is still jiggly (liquidy) in the middle, reduce the heat and be sure to "unstick" the sides from the pan with a spatula. once you're satisfied with the doneness of the eggs, remove from pan and devour with a small loaf of very crusty bread. pretend you are in spain. mmmmm.