Spanish Breakfast “Tortilla” with Spinach and Kale

10 min prep time
25 min cook time
6servings
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Spanish Breakfast “Tortilla” with Spinach and Kale

How to Make Spanish Breakfast “Tortilla” with Spinach and Kale

This “tortilla” is a traditional Spanish breakfast that you can also enjoy as a snack or light dinner. It has a full serving of leafy greens on the side so you can start your day with a serving of veggies. This recipe is not only mediterranean style but also vegetarian and low-fat. 

10 min prep time
25 min cook time
6servings
1/6 of the tortilla and 1/2 cup spinach and kale
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Step-By-Step Instructions:

  1. Cook the potatoes in a large pot of boiling water until just tender, about 10 minutes. Drain and let cool.

  2. In a medium skillet, heat 2 teaspoons of olive oil over medium heat. Add onions and sauté for 3 minutes until just translucent. Add 2 cloves of minced garlic and sauté for an additional minute. 

  3. In a large bowl, whisk the eggs, egg substitute, salt, and pepper. Add the potatoes, onions, and garlic and stir gently to combine, being careful not to break up the potatoes.

  4. Heat the remaining teaspoon of olive oil in the skillet used to cook the onions over medium heat. Gently pour the potato, onion, and egg mixture into the skillet and spread the potatoes out. Cover it and cook for 5–7 minutes, until the top sets and the bottom is browned. 

  5. Flip the potato tortilla and cook on the other side for an additional 5–7 minutes. (To flip this, remove the cover and put a plate over the skillet. Carefully turn it over onto the plate. Then slide the “tortilla” back into the pan from the plate.) 

  6. Once the other side is brown and it is firm to touch, slide the “tortilla” out of the skillet.

  7. Spray a large skillet with cooking spray. Add the spinach and kale and last clove of garlic and cook until the spinach and kale are mostly wilted. 

  8. Cut the “tortilla” in 6 pieces and serve with half a cup of the spinach and kale blend.

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Nutrition facts

6 Servings

  • Serving Size
    1/6 of the tortilla and 1/2 cup spinach and kale
  • Amount per serving Calories 160
  • % Daily value*
  • Total Fat 5g 6%
    • Saturated Fat 1g 5%
    • Trans Fats 0g
  • Cholesterol 95mg 32%
  • Sodium 260mg 11%
  • Total Carbohydrate 19g 7%
    • Dietary Fiber 3g 11%
    • Total Sugars 2g
    • Added Sugars 0g 0%
  • Protein 11g
  • Potassium 489mg 10%
Ingredients
Yukon gold potatoes (thinly sliced)
1 lbs
Extra Virgin Olive Oil (divided)
1 tbsp
yellow onion (sliced)
1/2 whole
garlic (minced)
3 clove
eggs
3 large
egg substitute
1 cup
Kosher Salt
1/2 tsp
black peppercorns
1/2 tsp
spinach
8 cup
kale (chopped)
2 cup

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