Spanish Spinach Tortilla

Warm quinoa bowl with sesame-coated salmon and apricots 58 of 626 Teriyaki pulled jackfruit & rice bowl with avocado, and pepper salsa

Kikkoman Sauces 623

Category 602

Ingredient 558

Videos 90

World Cuisines 188

Specials 582

Naturally Brewed Soy Sauce Main courses Vegetables Potatoes Vegetarian kitchen Snacks Autumn

Total time 35 mins

Preparation time: 35 mins

Nutrition facts (per portion): 1334 kJ / 318 kcal

1 kg waxy potatoes
100 g onions
1 red, 1 green and 1 yellow pepper
100 g frozen spinach, thawed (or fresh leaf spinach)
8 eggs
200 ml milk
4 tbsp. Kikkoman naturally brewed soy sauce
pepper pepper
1 tsp. sweet ground paprika
5 tbsp. olive oil
100 g ajvar* (ready-to-use paprika seasoning paste from the supermarket)
2 red jalapeno chilies, finely chopped
fresh marjoram

For home-made ajvar*

1 glass of preserved red pepper
6 tbsp. tomato puree
1-2 red jalapeno chilies
1 garlic clove
1 pinch of salt
1 pinch of pepper

Preparation

Boil the potatoes in their skins for approx. 20 minutes. Peel and chop the onions into large pieces. Quarter the peppers, core them and cut into 2 cm sized pieces. Chop the spinach. Whisk the eggs and milk with 4 tbsp. soy sauce, pepper, ground paprika and 2 tbsp. olive oil. Peel the potatoes and cut them into 1 cm cubes. Heat up 3 tbsp. oil in a large pan. Fry the potatoes at high heat for approx. 4 minutes and keep it warm. Fry the onions, peppers and spinach for 2 minutes separately, add the fried potatoes. Pour the egg mixture over the fried potatoes with vegetables and cook briefly. Put the pan in a pre-heated oven at 200°C (gas mark 3; convection oven 180°C) and bake for 20 minutes. Stir together the ajvar, jalapeno peppers and 2 tbsp. Kikkoman soy sauce until smooth. Remove the pan from the oven. Leave to cool slightly. Carefully turn out the tortilla onto a large plate or platter, cut into slices and serve with the paprika sauce. Garnish with marjoram and serve with black pepper.

For home-made ajvar*

Cut the pepper into large pieces. Chop the garlic clove and jalapeno chilli finely and put it in a blender with the tomato puree. Continue mixing until smooth, then season with salt and pepper.