Spanish-Style Tortilla with Mixed Green Salad

A light and classic Spanish tortilla made with eggs, potatoes, and onions, served alongside a fresh mixed green salad dressed with a simple vinaigrette. This balanced dinner combines comforting flavors with a crisp, healthy side.

Steps

1. Heat 1 teaspoon olive oil in a small non-stick skillet over medium heat. 2. Add the sliced potatoes and onions, season with a pinch of salt, and cook gently until potatoes are tender but not browned, about 8-10 minutes. 3. In a bowl, beat the eggs with a pinch of salt and pepper. 4. Pour the eggs over the cooked potatoes and onions in the skillet, spread evenly, and cook on low heat until the eggs are mostly set, about 5 minutes. 5. Carefully flip the tortilla using a plate, and cook the other side for 2-3 minutes until fully set and lightly golden. 6. Remove from heat and let it cool slightly. 7. In a small bowl, whisk together 1 teaspoon olive oil, white wine vinegar, salt, and pepper. 8. Toss the mixed greens with the dressing just before serving. 9. Serve the tortilla warm or at room temperature with the dressed mixed green salad on the side.

2 medium eggs 1 small potato, peeled and thinly sliced 1/4 small onion, thinly sliced 1 cup mixed salad greens (lettuce, arugula, spinach) 1 teaspoon olive oil (for tortilla) 1 teaspoon olive oil (for salad dressing) 1/2 teaspoon white wine vinegar Salt and pepper to taste