Spinach and Potato Tortilla

Course Breakfast and Brunch

Ingredients in this Recipe

1 garlic clove, minced
1 large handful baby spinach
1 tablespoon unsalted butter
1 teaspoon olive oil, plus extra
1/4 cup finely chopped onion
1/8 cup heavy cream
2 medium Yukon Gold potatoes, boiled, peeled, then cut into a 1/2" dice (about 1 1/2 cups)
2 tablespoons chopped parsley
3 large eggs
fresh cracked black pepper
sea salt