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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!

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)

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!

Find it online: https://avarecipe.com/spanish-spinach-and-potatoes/