Spinach and cheese tortilla

Its have been already a week since our vacation in Barcelona, and armed with my new cook book of tapas (bought for my birthday by Beau in Barcelona), I started to practice new recipes this week-end. Probably, as you all know, tapas are small appetizers to be eaten before the main dish, next to a drink or simply, at party evenings when gathering around the table with friends.

Tapas are not a squeamish dish normally, they come in an enormous variety and can be made from anything, but you can make always an exquisite dish starting from ordinary ingredients. There is always something for everyone. No matter how it’s called, an appetizer its always welcoming you to a chit-chat. As per this tapas recipe, it’s good cold or warm, before lunch or before dinner, with a beer or a glass of wine.

You need (12 portions):

– 450 gr potatoes peeled and cubed;
– 1 large onion, diced;
– 3 large eggs;
– 1 large clove garlic, crushed;
– 225 gr spinach, drained weight, frozen or fresh;
– 225 gr Cheddar or Emmental cheese;
– 50 gr Camembert cheese;
– 1 tablespoon of butter;
– salt and freshly ground black pepper.

Cook the potatoes in boiled salty water until tender and then, using a food processor, mix them with a tablespoon of butter. The mixture must be crumbly and not soft like for the puree. Heat one tablespoon of olive oil in a frying pan, and cook half of the onion with the garlic until golden brown, and then add them to the potatoes mixture and mix carefully.

Separately, cook in the same frying pan the other half of the diced onion, and add the spinach and let it cook for 5 minutes. Transfer the potatoes mixture in a tray with baking paper, not to adhere, then add the semi-cooked spinach, the grated cheese and the eggs mixture. Decorated, on the top with Camembert cheese. Add seasoning and cook in the oven at 180°C for 20 minutes. Cut into segments and serve.