Tortillas in Spain are almost always eggs and potatoes, with or without onion (and they will fight about it). I frequently see assurances that tortillas can be made with other fillings, but actual examples are very rare on the ground.
This take is Basque in origin, and makes a very nice change. I find green vegetables a little short in supply in official Spanish cuisine, but given the number of little gardens clustering every small village, people must eat 'em. Any kind of spring green such as turnip greens or raab, or arugula maybe, could be used here. Spinach is probably most readily available here, but something a little more robust would be the best. Good Spanish ham is also ideal but hard to get. Good Canadian ham will work okay, but it too is hard to get these days - so much of it is soaked in brine and gelatine. Don't bother with that. Use a good bacon if you have to (also not soaked in brine... good luck).
2 to 4 servings
30 minutes - 15 minutes prep time
1 green onion OR shallot
300 grams (10 ounces) turnip greens OR spinach
150 grams dry ham or cooked bacon bits
6 large chicken eggs
salt & freshly ground black pepper to taste
2 tablespoons olive oil
Wash, trim, and chop the onion or shallot. Wash, trim, and chop the greens or spinach. Put them in a mixing bowl. Chop the ham and add it, or if using bacon, chop it and fry it until crisp but not browned. Drain the pieces of excess fat and add them.
Break in the eggs, mixing them in one at a time. Season with salt and pepper to taste.
Heat the oil (or you could use the bacon fat if you have it; but use it in a clean pan to avoid sticking) over medium heat in a large skillet. Once the pan is hot, spread the egg mixture evenly in it.
As it sets, you can lift it up and tilt the pan to allow raw egg to flow underneath. When it is about half cooked - the top will still be not set - carefully flip it out onto a plate by placing the plate over the pan then turning them both over. Slide the tortilla back into the pan, and pour any raw egg remaining on the plate around the edges. Cook until the tortilla is set, but not dry.
In Spain, this would be served at room temperature, cut into slices - in a sandwich, maybe - or cubes to be eaten as tapas, but you can eat it right away as you would any other omelette if you prefer.
Last year at this time I made Spinach & Mushroom Salad with Warm Bacon Dressing.
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