Spanish tortilla or omelette is the easy-going cousin of the quiche. It makes a great light meal or entree, is delectable at room temp and as left-overs. Simple and quick to make, all that’s needed is a fair amount of eggs and some coordination!

Ingredients

1 ¼ pounds potatoes, (about 4 medium) (you can also replace some or all with turnips, parsnips, celeriac, or other root veggies)
1 medium onion
3-4 packed cups of roughly chopped spring greens (spinach, arugula, bok choy, kale, etc)
1 cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs

Blanche greens - Bring a pot of water to a boil, drop greens in, cook for a minute or until bright green, then transfer to a bowl of iced water. Remove from water and squeeze to remove excess moisture.
Heat 1/2 cup of olive oil in an 8 or 10 inch nonstick skillet over medium heat.
Peel and thinly slice potatoes and onions (and any other root veggies you may be using). Drop a potato slice in the oil to test the heat. When it starts bubbling, add potatoes, onions, a pinch of salt and pepper. Gently stir and turn with a wooden spoon and adjust the heat as necessary to keep oil slowly bubbling.
Turn potatoes every few minutes, do not allow them to brown or break. Remove potatoes and onions, draining and reserving the oil, when potatoes are tender and easily pierced.
Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs and greens, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
Insert a rubber spatula all around edges of tortilla to loosen. When the edges are firm and the top and middle are slightly cooked, cover the skillet with an upside down plate. Holding it firmly, flip the tortilla quickly onto the plate. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature.