Spanish-Style Tortilla with Potatoes and Spinach

*This recipe is courtesy of Picnics: Delicious Recipes for Outdoor Entertaining by Sara Deseran/Chronicle Books LLC and Jonelle Weaver. It is similar to a traditional Spanish tortilla, a thin omelet made with potatoes. The potatoes are poached in olive oil, then drained of the remaining oil, making them silken smooth and rich in taste. Using prewashed and packaged spinach shaves off a lot of the prep time. If you don’t have a cast-iron skillet, make sure you use a skillet that can stand the heat of a broiler.

Tip: The omelet keeps well and is good the next day, too.

See the Review.
Used with permission of Chronicle Books LLC, San Francisco.