Tortilla Española Egg Skillet

• 200 g (4 large eggs) — Large whole eggs, raw
• 180 g, cut into 3 mm slices — Raw baby potatoes
• 30 g (1 packed cup), roughly chopped — Raw baby spinach
• 9 g (2 tsp), divided — Extra-virgin olive oil
• 1.2 g (1/2 tsp) — Onion powder
• 0.6 g (1/4 tsp) — Smoked paprika
• 0.6 g (1/4 tsp) — Ground black pepper
• 0.75 g (1/8 tsp) — Fine salt

Method

1. 1Slice the potatoes and whisk eggsSlice the potatoes 3 mm thick, working carefully so the prepared pieces are even.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Whisk the eggs with onion powderWhisk the eggs with onion powder, paprika, black pepper, salt, and chopped spinach until streak-free.Look for: The potato slices are even and the eggs are completely combined with the onion powder, smoked paprika, black pepper, salt, and spinach.Safety: Wash hands and the whisk after contact with raw egg.
3. 3Tenderize the potatoesHeat 6 g olive oil in a lidded 10-inch nonstick skillet over medium heat. Add the potatoes in overlapping layers.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Continue tenderize the potatoesCover, and cook for 9 minutes, turning the layers after 5 minutes.9 minLook for: The potatoes are golden in spots and fully tender when pierced.Safety: Open the lid away from your face and turn the potatoes with a broad spatula.
5. 5Set and turn the tortillaAdd the remaining 3 g oil around the potatoes, pour in the egg-spinach mixture, cover.Look for: Everything is evenly positioned and ready for the next action.
6. 6Cook over medium-low for 5 to 6 minutesCook over medium-low for 5 to 6 minutes until the edges are set and the center is nearly firm. Loosen the round, cover the skillet with a heatproof plate, invert the tortilla onto the plate, then slide it uncooked-side down into the skillet and cook uncovered for 1 to 2 minutes until the center reaches 160°F.8 min · 160°FLook for: The tortilla remains a whole round, is golden on both faces, is firm at the center, and reaches 160°F.Safety: Use a heatproof plate wider than the skillet and dry oven mitts for the inversion; verify 160°F with a clean thermometer before serving.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Rest and serveRest for 2 minutes, slide the complete tortilla onto a plate, and serve hot.2 minLook for: The whole round tortilla rests intact with distinct tender potato layers and no liquid egg at the center.Safety: Serve promptly or refrigerate within 2 hours.