Friday, August 3, 2012

Recipe: Grandma's Tortilla de Espinaca (spinach pie/omelet thingamajig)

So I'm pretty sure this is not actually a pie, but we call it a pie in Spanish and we eat it as a side dish, aka "not breakfast". You'll have to bear with me being a transplanted Argentine and play along with my misnaming of spinach concoctions and misuse of words like "concoction".  This is something grandma used to whip up in like 10 minutes.  It takes me longer because I'm not as awesome as she is and there's a part of me that's convinced she owned a magical kitchen oven, since my exact replicas of her creations are usually nothing like hers.  I think I got the hang of this one though.  I like to think that grandma was a slow cook in her 30s, too, but we all know better.  Let's face it - the woman probably came out of the womb holding a skillet and a spatula.  

What you'll need: 
  • 2 tbsp of olive oil 
  • 5 - 6 oz bag of spinach.
  • 1/2 yellow onion (chopped small)
  • 1/2 red pepper   (chopped small) 
  • 1 tsp almond meal 
  • 1 egg
  • pepper and salt to taste
  • Optional - Parmesan cheese to taste. 

Steam spinach for a couple of minutes and drain as much of the water from it as you can.  Chop spinach.  Beat egg and add spinach and other ingredients.  Mix well.  

On a small, non-stick skillet, heat up the olive oil over medium heat.  Add mix.  Cook for about 5 minutes or until the bottom of your omelet pie thingamajig is a light golden brown.  

Using a plate (or another trick you may know) flip the omelet over and return to pan to cook bottom.  Cook for about another five minutes or until the egg in the mix seems thoroughly cooked.  Buen provecho!