Classic Spinach Tortillas
Spinach tortillas are a vibrant, nutritious twist on traditional tortillas, made by blending fresh spinach into the dough to create a soft, green-hued wrap packed with flavor and health benefits. These tortillas retain the pliability and versatility of classic flour tortillas but offer an added boost of vitamins A, C, and K, along with iron and fiber from the spinach. Perfect for wraps, burritos, quesadillas, or as a base for healthy flatbreads, spinach tortillas bring a pop of color and a subtle earthy taste to any dish. They’re an excellent way to sneak more greens into meals while keeping them fun and visually appealing.
A “spinach tortilla” can mean a few things:
1- Spinach Tortillas (Flour Tortillas with Spinach): These are green tortillas made by incorporating cooked spinach into the dough, ideal for wraps, burritos, or quesadillas.
2- Spinach Tortilla (Spanish Omelette Style): This refers to a Spanish-style potato and egg omelette where spinach is added, essentially a “tortilla Española with spinach.”
Assuming you’re asking for the first type – flour tortillas flavored and colored with spinach – here’s a recipe for that!
Homemade Spinach Tortillas
These vibrant green tortillas are soft, pliable, and have a subtle earthy flavor from the spinach. They’re perfect for wraps, burritos, or simply as a side.
Yields: 8-10 (6-7 inch) tortillas
Prep time: 20 minutes (plus 30 minutes resting time)
Cook time: 2-3 minutes per tortilla
Homemade Spinach Tortillas
Ingredients:
- 1 cup fresh spinach (packed)
- 1/2 cup warm water (about 105-115°F / 40-46°C)
- 2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil or lard (or melted butter)
Equipment:
- Blender or food processor
- Large mixing bowl
- Rolling pin
- Cast iron skillet or non-stick frying pan (comal)
- Clean kitchen towel
Homemade Spinach Tortillas
Preparation Method:
Prepare Spinach Purée:
Blanch the spinach: Bring a medium pot of water to a boil. Add the fresh spinach and cook for about 30 seconds until just wilted. Immediately drain and plunge into ice water to stop cooking and preserve the color. Squeeze excess water as possible from the spinach.
In a blender or food processor, combine the blanched and squeezed spinach with the warm water. Blend until completely smooth and no spinach bits remain. It should be a vibrant green liquid.
Mix Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, and salt and whisk together.
Combine Wet and Dry Ingredients:
Pour the spinach purée and the vegetable oil (or lard/melted butter) into the dry ingredients.
Stir with your hands or a spoon until a shaggy dough forms.
Knead the Dough:
Turn the dough out onto a lightly floured surface.
Knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky. It should be soft to the touch. If it’s too sticky, add a tiny bit more flour; if too dry, add more water (1/2 teaspoon at a time).
Rest the Dough:
Place the dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period is crucial for developing gluten, which makes the tortillas pliable and easy to roll.
Divide and Shape Dough Balls:
After resting, divide the dough into 8-10 equal pieces (depending on your desired tortilla size).
Roll each piece into a smooth ball. Keep the unrolled dough balls covered with the moist towel to prevent them from drying out.
Roll Out Tortillas:
Lightly flour your work surface and rolling pin.
Take one dough ball and flatten it slightly. Roll into a thin circle, about 6-7 inches in diameter. Try to make them as round and thin as possible. If the dough springs back too much, let it rest for another few minutes.
Cook the Tortillas:
Heat a skillet or non-stick frying pan over medium-high heat. Do not add any oil to the pan.
Once the pan is hot (a drop of water should sizzle and evaporate immediately), place one rolled tortilla onto the dry hot pan.
Cook for about 30-60 seconds, until bubbles start to form on the surface and the edges look dry.
Flip the tortilla and cook for another 40-60 seconds on the second side, until light brown spots appear and the tortilla puffs up (or partially puffs).
Flip one more time for 10-15 seconds to finish cooking.
Remove the cooked tortilla and immediately place it in a tortilla warmer or stack it in a clean kitchen towel to keep warm and soft. This steaming helps them stay pliable.
Repeat: Continue rolling and cooking the remaining dough balls.
Serving Suggestions:
- Use them for your favorite burritos or quesadillas.
- Serve alongside fajitas or tacos.
- Enjoy them simply with butter or a sprinkle of cheese.
Tips for Better Results:
- Don’t skip the resting time: It’s essential for soft, pliable tortillas.
- Keep dough covered: This prevents it from drying out.
- Hot pan, no oil: Tortillas cook best on a dry, hot surface.
- Stack immediately: Stacking them helps steam them, keeping them soft and flexible.
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