Spanish Spinach and Potatoes

Why You’ll Love This Recipe

• Authentic Flavor: Experience the genuine taste of Southern Spain with this classic combination of ingredients.
• Healthy and Nutritious: Packed with vitamins and minerals from fresh spinach and potatoes.
• Versatile Serving Options: Serve it warm, at room temperature, or even chilled, making it suitable for various occasions.
• Simple Ingredients: Utilizes common pantry staples and fresh produce, making it both accessible and budget-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra virgin olive oil
• 12 baby red potatoes
• 1 onion, roughly chopped
• 8 cloves garlic, thinly sliced
• 1¼ teaspoons sweet smoked Spanish paprika
• ¾ teaspoon ground cumin
• 2 tomatoes, finely grated
• 5 ounces fresh spinach, roughly chopped
• Sea salt and freshly cracked black pepper to taste
• Handful of fresh parsley, finely chopped (for garnish)

Directions

1. Prepare the Potatoes:
   • Wash and pat dry the baby red potatoes. Cut them in half to create bite-sized pieces.
2. Sauté Aromatics:
   • Heat a large frying pan over medium heat and add the extra virgin olive oil.
   • Once the oil is hot, add the chopped onion and sliced garlic. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant.
3. Add Spices:
   • Incorporate the sweet smoked Spanish paprika and ground cumin into the pan. Quickly stir to combine, ensuring the spices don’t burn.
4. Add Tomatoes:
   • Add the grated tomatoes to the pan. Mix well and let it simmer for about 3 minutes until the mixture slightly thickens.
5. Cook Potatoes:
   • Add the halved potatoes to the pan. Season generously with sea salt and freshly cracked black pepper. Mix to ensure the potatoes are well coated with the tomato mixture.
   • Pour in enough cold water to just barely cover the potatoes, approximately 2 cups (475 ml).
   • Increase the heat to high to bring the mixture to a boil. Once boiling, reduce the heat to low-medium, cover the pan with a lid, and let it simmer for 20 to 25 minutes, or until the potatoes are fully cooked and tender.
6. Add Spinach:
   • Once the potatoes are tender, add the chopped fresh spinach to the pan.
   • Place the lid back on and cook for an additional 1 to 2 minutes until the spinach has wilted.
7. Final Touches:
   • Gently stir to combine the spinach with the potatoes. Taste and adjust seasoning if necessary.
   • Transfer the dish to a serving platter and garnish with finely chopped fresh parsley.
8. Serve:
   • Enjoy the dish warm, at room temperature, or even chilled, depending on your preference.

Servings and Timing

• Servings: This recipe serves 4 as a side dish or 2 as a main course.
• Preparation Time: Approximately 10 minutes.
• Cooking Time: Around 35 minutes.
• Total Time: About 45 minutes.

Variations

• Add Protein: Incorporate chickpeas or white beans for added protein and a heartier dish.
• Spice Level: For a spicier version, add a pinch of red pepper flakes or a chopped chili pepper when sautéing the onions and garlic.
• Herb Infusion: Introduce other herbs like thyme or rosemary during cooking for an added layer of flavor.
• Leafy Greens: Substitute spinach with other leafy greens such as kale or Swiss chard if preferred.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat until warmed through. Add a splash of water or broth if the mixture appears too dry.
• Freezing: It’s not recommended to freeze this dish, as the texture of the potatoes and spinach may become mushy upon thawing.
  

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  Spanish Spinach and Potatoes

  

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  Espinacas con Patatas is a traditional Spanish dish from Andalusia, featuring tender potatoes and wilted spinach simmered in a flavorful tomato-based sauce with garlic, onions, and warm spices. Perfect as a tapa, side dish, or light meal, this easy and nutritious recipe is packed with authentic Spanish flavors!

  • Author: Ava
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings (as a side) or 2 servings (as a main)
  • Category: Side Dish, Vegetarian
  • Method: Stovetop, Simmering
  • Cuisine: Spanish, Andalusian
  • Diet: Vegan

  Ingredients

  • 2 tbsp extra virgin olive oil
  • 12 baby red potatoes, halved
  • 1 onion, roughly chopped
  • 8 cloves garlic, thinly sliced
  • 1¼ tsp sweet smoked Spanish paprika
  • ¾ tsp ground cumin
  • 2 tomatoes, finely grated
  • 5 oz fresh spinach, roughly chopped
  • Sea salt & black pepper, to taste
  • Handful of fresh parsley, finely chopped (for garnish)

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  Instructions

  Prepare the Potatoes:

  • Wash, pat dry, and halve the baby potatoes into bite-sized pieces.

  2. Sauté the Aromatics:

  • Heat a large frying pan over medium heat and add olive oil.
  • Add onions and garlic, sauté for 3 minutes until fragrant and translucent.

  3. Add Spices & Tomatoes:

  • Stir in paprika and cumin, mixing quickly to avoid burning.
  • Add grated tomatoes, simmer for 3 minutes until slightly thickened.

  4. Cook the Potatoes:

  • Add potatoes, seasoning with salt and black pepper.
  • Pour in cold water (about 2 cups / 475 ml) to barely cover the potatoes.
  • Bring to a boil, then reduce heat to low-medium, cover, and simmer for 20-25 minutes until tender.

  5. Add the Spinach:

  • Stir in chopped spinach, cover, and cook for 1-2 minutes until wilted.

  6. Final Touches & Serving:

  • Adjust seasoning if needed and gently stir.
  • Garnish with fresh parsley and serve warm, at room temperature, or chilled.

  Notes

  • Add Protein: Stir in chickpeas or white beans for a heartier dish.
  • Spicy Version: Add red pepper flakes or chopped chili while sautéing.
  • Other Greens: Swap spinach for kale or Swiss chard.
  • Make-Ahead Friendly: Tastes even better the next day!