Well I've never been to Spain...

 but I kind of like the music...

But I digress. I've been tossing around the idea of retiring to Spain, which will take a few more years of working and saving if I can make it happen. In a group I joined about Americans in Valencia, I was pointed to Spain on a Fork and there's a growing list of recipes I plan to make from this fabulous site.

While perusing, I found many recipes for Spanish tortilla, which is only related to the tortilla one finds in Mexico and points south in that they are both round.

The Spanish tortilla is a potato omelette, massively versatile, and, to my surprise, surprisingly light tasting. There are several to choose from on the site. I went with this one because I love an excuse to eat Manchego cheese. 

Since my pan is smaller than the one listed and there's only one of me anyway, I cut the ingredients in half, though what is below is right from the site.

• 3 Yukon Gold potatoes
• 1 large onion (I call a large onion 1 cup sliced or chopped)
• 2 cups tightly packed fresh spinach 120 grams
• 2 cups shredded Manchego cheese 470 grams
• 6 cage-free organic eggs 
• 1/3 cup extra virgin olive oil 85 ml
• pinch sea salt
• dash black pepper

1. Peel, wash and pat dry 3 Yukon Gold potatoes, cut each one into 4 evenly sized quarters, cut each quarter into 3 pieces and then slice into 1/8 inch (.3175 cm) thick pieces. (I used a mandoline for this and I highly recommend such)  finely dice 1 large onion, grab 2 cups of tightly packed fresh spinach and roughly chop, shred 2 cups of Manchego cheese, crack 6 eggs into a large bowl and season with sea salt & black pepper, whisk together until well combined
2. Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup of extra virgin olive oil, after 2 minutes add in the diced onions and mix with the olive oil, after 2 minutes add in the pieces of potatoes and continue to mix, after 20 to 25 minutes and the potatoes are fully cooked through, start adding the spinach into the pan, add in batches to not over-fill the pan, mix the spinach with the potatoes so it wilts, once all the spinach has been incorporated and wilted, turn off the heat, season everything with sea salt & black pepper, mix so the seasonings are evenly mixed
3. Add the potato mixture into the bowl with the eggs, add the 2 cups of shredded Manchego and mix everything together until well combined, at the same time, make sure to heat the same fry pan with a low to low-medium heat
4. Once well mixed, add the mixture into the pan, make sure everything is in a single layer, after 2 minutes run a spatula through the outer edges to ensure the mixture is not sticking to the pan
5. After 4 to 5 minutes it´s time to flip the tortilla to cook the other side, add a plate that is a little smaller than the pan into the pan, place one hand over the plate and the other hand on the handle, make the flip in one swift motion, slide the tortilla back into the pan, push down on the tortilla to ensure everything is evenly divided and then using the back of a spatula, start compacting the tortilla through the outer edges and into the middle, this gives it that classic rounded edge
1. The flipping was not as difficult as I thought it might be. Keep a firm grip on your plate and you'll be just fine.
6. After another 4 to 5 minutes the tortilla should be perfectly cooked, remove from the heat and transfer into a serving dish, enjoy!

I've made a few of these since. If I have a lot of veggies added like mushrooms and spinach, a 3-egg tortilla can give me three meals. 

Let me know your variations if you try this!