Best Tortilla De Espinaca Recipes

TORREJAS DE ESPINACA (PERUVIAN VEGETABLE FRITTERS)

Torrejas De Espinaca (Peruvian Vegetable Fritters) image

These traditional bocaditos (snacks) were a family favorite at my grandparents' house; even the children (ie. me) loved them and ate them in lieu of potato chips in front of the TV!

Provided by Danica Paz

Categories Vegetable

Time 12m

Yield 14 fritters, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups spinach leaves, trimmed
2 green onions
3 eggs
3 tablespoons flour
2 tablespoons milk
salt & pepper, to taste

Steps:

Wash spinach leaves well, then chop into 1cm pieces. Place in bowl.
Julienne green onions, add to bowl.
Scramble eggs with a little milk and rest of ingredients.
Mix egg mixture into vegetables and let sit 5 minutes.
Drop by tablespoons into hot oil. When edges are lightly browned, turn over.
Remove and drain on paper towel.

Nutrition Facts : Calories 87.2, Fat 4.1, SaturatedFat 1.4, Cholesterol 159.7, Sodium 69.4, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 6.1

SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA

Spinach, Bacon and Potato Omelet: Tortilla de Papa y Carne de Cerdo con Espinaca image

Provided by Evette Rodriguez

Categories dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

Ingredients

8 slices bacon
2 large potatoes diced
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon sofrito, (recommended, my blend; alternatively Goya Sofrito)
1/2 teaspoon salt
1/2 teaspoon pepper
10 eggs beaten
1 1/2 cups chopped spinach
Crusty bread, for serving

Steps:

Preheat the broiler.
Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
Cut into wedges and serve with warm crusty bread or whole-grain toast!

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