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🍳 Creamy Tortilla with Spinach and Pesto

485 kcal · 25 min · 4 servings

Creamy Tortilla with Spinach and Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water, do not peel them, and slice them thinly.
  2. 2. Fry the potato slices in a non-stick pan over medium heat with the olive oil for 15 minutes until golden brown and soft. Cover the pan to help them cook.
  3. 3. When the potatoes are cooked, stir in the pesto until evenly distributed. Remove the pan from the heat and let the mixture cool for 2 minutes.
  4. 4. Thaw the frozen spinach and squeeze it thoroughly in a colander to remove excess water. Fold it into the potato pesto mixture.
  5. 5. Whisk the eggs in a large bowl, season with salt and pepper. Pour the egg mixture over the potato spinach mixture and mix everything gently.
  6. 6. Pour the entire mixture back into the pan. Cook on low heat for 10 minutes until the bottom is set and the top is still slightly runny. Turn the tortilla onto a plate and slide it back into the pan to set the other side for 5 minutes.
  7. 7. Cut the tortilla into 8 wedges and serve warm.

Nutrition per serving