WINE SHOP MIONETTO

Spinach tortilla

Want an aperitivo in “tapas” style? Here’s a delicious variation of the potato tortilla, made even more appetizing with fresh spinach, perfect to enjoy with a glass of our fragrant Valdobbiadene Prosecco Superiore DOCG Extra Dry.

Ingredients

500 g Yellow potatoes

200 g Fresh spinach

6 Medium eggs

A pinch of salt

1 Clove of garlic

Freshly ground black pepper

RECIPE

Peel the potatoes, cut them into small cubes, and cook them in a pan with garlic, salt, pepper, and a drizzle of oil. Remove the garlic when it turns golden, and when the potatoes are soft, add the washed, squeezed, and finely chopped spinach. Finish cooking over low heat for 10-15 minutes.

In a bowl, beat the eggs with a fork until you get a frothy mixture, which you will add to the potatoes. Increase the heat and shape your tortilla with the help of a spatula. Halfway through cooking, flip the tortilla with the help of a plate and cook both sides until golden brown.

Place the tortilla on a plate, let it cool slightly, and serve it cut into small cubes, naturally accompanied by sips of our fresh and fragrant Valdobbiadene Prosecco Superiore DOCG Extra Dry: it will be an unforgettable aperitivo!