Hello friends, I am Bibiana María Restrepo Restrepo from the city of Medellín, Colombia. I am a blind person, and today I want to share and teach you how to make a simple and economical dish that consists of a potato tortilla with spinach and tuna.
For this recipe, friends, we have the following ingredients that are easy to find in any supermarket:
3 pre-cooked and peeled potatoes.
This recipe is for 2 to 3 people.
We have a medium carrot, already peeled and washed, which we will grate.
We have tuna, of your preference (any brand you like) onion to taste and we’ll add garlic—2 cloves of garlic, salt and pepper, and spinach.
In this case, friends, I chose half a cup of spinach because it’s a small quantity, but if we were making a larger amount, we would use a bigger cup of spinach.
We will also need one egg.
So, let’s remember we have one potato that is already pre-cooked, and we will chop it.
Remember that potato is a tuber that contains vitamin D and is a great antioxidant.
We chop the potato into large pieces; it doesn’t have to be perfect, and then we will mash it with a fork.
I use a fork for convenience, but you can use your hands or a potato masher. This way, we will achieve a soft consistency that we can use for the tortilla.
Now that we have the mashed potato ready, let’s grate the carrot.
Remember, friends, this carrot contains vitamins A and E and also provides fiber.
Additionally, for this delicious and healthy dish, it enhances the colors of the ingredients.
We will grate it using the larger side of the grater.
Once the carrot is grated, we set it aside and continue with the onion, cutting it into julienne strips.
Remember that onion is an antioxidant, which helps enhance the vitamins in the dish.
We will cut it into strips—not too large or too small—so that when so that when preparing the dish looks more elegant.
Well, now that we have the onion ready, cut into short or thin julienne strips, let’s chop the garlic.
Remember that garlic is also an antioxidant; it helps with blood pressure and reduces inflammation.
Besides that, garlic is a very important seasoning in the kitchen. We can chop it or grate it
but in this case, I’m chopping it. Why? Because chopping it preserves more of its properties.
Alright, so next in this wonderful recipe, we’re going to chop the spinach using a cut called chiffon, which is an indefinite cut.
We chop it like this; the spinach can be left long, short, thick, or thin.
This will enhance the green color of the spinach.
Spinach is a vegetable very rich in iron, which is why it’s one of the main ingredients in this recipe and so healthy.
Okay, friends, let’s make the mix for this delicious dish.
In a non-stick pan, we add the potato and the grated carrot.
Done! We add the onion; remember, this onion is in julienne strips.
Why did I choose this dish, friends?
Because it’s an economical and easy-to-make dish that can be presented in many ways.
Personally, I love it because it’s very nutritious
it includes the flour from the potato, the protein from the tuna, which is high in omega-3
and it’s a protein that contains vitamin E, vitamin D, and is also an antioxidant.
We mix everything, and of course, we can’t forget the spinach, which is the star of this dish, giving it that wonderful color and flavor.
We mix it all together, incorporating almost all the ingredients
Let’s remember to add the egg.
Why the egg?
It gives firmness to the mixture.
We add salt; the salt and pepper are to taste.
I use a little salt because we’re talking about a healthy product, so we’ll add just a little salt and a bit of ground pepper for a nice, pleasant kick.
We mix it, organizing it in the pan, which already has oil to prevent sticking.
We spread it well, and it can be mixed with hands, spatulas, or spoons.
We spread it out and leave it in this pan over medium heat for about 15 minutes on one side and 15 minutes on the other to avoid burning, and we cover it.
Well, at this moment, we have our recipe in the pan.
Let’s check how it’s cooking using a fork to see how it’s doing.
It needs a little more time to firm up, as we want the consistency of this delicious tortilla, so we’ll let it cook a bit longer.
Alright, friends, here’s the result of the delicious tortilla with potato, tuna, and spinach.
It turned out nice and round, so let’s cut it.
I’m going to cut it into triangles to make it look nice. Let’s see how it turned out; it has a pleasant consistency.
Now let’s plate it.
I wanted to add some cherry tomatoes to the plate for garnish, and I’ll place them here.
This is the final presentation of our dish
a healthy, nutritious, pleasant dish, easy to eat at any time, to share with our friends, families, and anyone we can enjoy it with.
Friends, I hope you liked this healthy and delightful recipe. Thank you very much.