Best Spanish Spinach Recipes

SPANISH SPINACH OMELETTE

Steps:

• Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.
• Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

SPANISH WHITE BEANS WITH SPINACH

Steps:

• Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
• Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.

SPANISH SPINACH OMELETTE

Steps:

• Tip the spinach into a large colander and bring a kettleful of water to the boil.
• Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out.
• Heat grill/broiler to high.
• Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft.
• While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.
• Stir the spinach into the potatoes.
• Pour in the eggs and cook, stirring occasionally, until nearly set.
• Flash the omelette under the grill/broiler to set the top.
• Ease the omelette on to a plate, then flip over back into the pan.
• Finish cooking the omelette on the underside and turn out onto a board.
• Serve cut into wedges.

SPANISH TORTILLA WITH ROASTED RED PEPPERS AND SPINACH

Steps:

• Heat 2 tbs oil in large nonstick or well-seasoned cast iron skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper. Stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture. Heat another 1/2 tbs oil over medium-high heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionnaly to prevent sticking, until eggs are set and bottom is brown, 12-14 minutes. Carefully invert onto a large plate. Heat remaining oil in skiller and slide tortilla back in, cooked side up. Cook about 5 minutes to goldenbrown. Transfer back to plate and let cool, at least 10 minutes. Slice into wedges and serve.

SPANISH SPINACH

Steps:

• Toast the pine nuts in a dry pan over medium heat, shaking every 30 seconds until they become fragrant & slightly golden. Do not burn by leaving unattended! Dump toasted nuts on a plate to cool.
• If using frozen spinach, microwave 4 to 6 minutes on high with no additional water but do cover them. If using fresh spinach, place rinsed but not dried leaves in a large pan and cook, stirring until wilted, about 3 to 4 minutes. Drain.
• Heat the oil in a nonstick, nonreactive skillet over medium heat. Add pimenton and cook, stirring about 2 minutes. Add spinach, salt and approximately 2/3 cup water, stirring another minute. Add pine nuts and toss until just heated through.

SPANISH WHITE BEANS WITH SPINACH

Steps:

• *Cook onion and sun dried tomatoes in 1/4 cup oil with 1/2 tsp each of salt and pepper in a 5-6 quart pot over medium heat, stirring occasionally, until onion is browned, 6-8 minutes. Add garlic and paprika and cook, stirring, 1 minute. *Stir in beans, water, spinach, and 1/2 tsp salt and cook, covered, stirring ocassionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 Tbs oil.