Spanish Spinach Omelette Recipe

Introduction

The Spanish spinach omelette is a hearty and flavorful dish that combines tender potatoes, wilted spinach, and fluffy eggs. Perfect for a family supper or a delicious lunch, this versatile omelette is simple to make and sure to please.

Ingredients

• 400g bag spinach leaves
• 3 tbsp olive oil
• 1 large onion, finely sliced
• 2 large potatoes, peeled and finely sliced
• 10 eggs
• Salt and pepper, to season

Instructions

1. Step 1: Place the spinach in a large colander. Bring a kettle of water to the boil and slowly pour it over the spinach until it wilts. Rinse the spinach under cold water to cool, then squeeze out all excess liquid and set aside.
2. Step 2: Heat the grill to high. In a non-stick frying pan, warm the olive oil and gently cook the onion and sliced potatoes for about 10 minutes until the potatoes are soft.
3. Step 3: While the onions and potatoes cook, beat the eggs in a large bowl and season with salt and pepper.
4. Step 4: Stir the prepared spinach into the potato and onion mixture. Pour the beaten eggs over the vegetables in the pan and cook, stirring occasionally, until the eggs are nearly set.
5. Step 5: Place the pan under the hot grill to set the top of the omelette.
6. Step 6: Carefully slide the omelette onto a plate, then flip it back into the pan to cook the underside fully.
7. Step 7: Once cooked through, turn the omelette out onto a board and cut into wedges to serve.

Tips & Variations

• For a flavorful twist, add chopped garlic or smoked paprika to the onions and potatoes while cooking.
• Use fresh herbs like parsley or chives to garnish the finished omelette.
• Serve chilled or at room temperature, making it ideal for picnics or packed lunches.
• Try omelette sandwiches for lunch by spreading mayo on ciabatta rolls and adding sliced tomato and omelette wedges.

Storage

Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. It also holds up well at room temperature, making it convenient for serving over extended periods.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Thaw it completely and squeeze out any excess moisture before adding it to the omelette mixture.

What type of potatoes work best in this omelette?

Waxy potatoes that hold their shape well when cooked, such as Yukon Gold or red potatoes, are ideal for this recipe.

Spanish Spinach Omelette Recipe

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★★★★★

4.4 from 76 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: Serves 6-8 1x
• Diet: Vegetarian

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Description

A traditional Spanish spinach omelette featuring tender potatoes, sautéed onions, and vibrant spinach bound together with fluffy eggs. This hearty dish is perfect for a family supper or a savory lunch, enjoyed warm or cold, and ideal for making sandwiches.

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Ingredients

Scale 1x2x3x

Vegetables

• 400g bag spinach leaves
• 1 large onion, finely sliced
• 2 large potatoes, peeled and finely sliced

Other

• 3 tbsp olive oil
• 10 eggs
• Salt and pepper, to taste

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Instructions

1. Wilt the spinach: Place the spinach into a large colander. Boil a kettle of water, then slowly pour the boiling water over the spinach leaves until they are wilted. Immediately cool the spinach under cold running water. Squeeze out all excess liquid from the spinach and set aside.
2. Cook onion and potatoes: Heat the grill to high. In a non-stick frying pan, heat the olive oil and gently cook the finely sliced onion and potatoes for about 10 minutes, or until the potatoes are soft and tender.
3. Prepare the eggs: While the onion and potatoes are cooking, beat the 10 eggs in a large bowl and season well with salt and pepper.
4. Combine and cook omelette: Stir the well-drained spinach into the cooked potatoes and onions in the pan. Pour the beaten eggs over the mixture and cook over medium heat, stirring occasionally, until the eggs are nearly set.
5. Set the top under the grill: Transfer the pan with the omelette under the preheated grill to gently brown and set the top layer of eggs.
6. Flip and finish cooking: Carefully ease the omelette onto a plate, flip it back into the pan with the uncooked side down, and finish cooking the underside until fully set.
7. Serve: Turn the omelette out onto a chopping board, cut into wedges, and serve warm or at room temperature.

Notes

• This omelette keeps well at room temperature, making it great for family dinners or picnics.
• For a delicious Spanish-style lunch, slice the omelette and make sandwiches with ciabatta rolls, mayo, and fresh sliced tomato.
• If fresh spinach is unavailable, frozen spinach can be used, but be sure to thaw and drain it thoroughly before use.
• Use a non-stick frying pan to help with easy flipping and cooking.
• Adjust seasoning according to preference. Optional additions include garlic or herbs like parsley for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Omelette
• Method: Stovetop
• Cuisine: Spanish

Keywords: Spanish omelette, spinach omelette, potato omelette, vegetarian breakfast, traditional Spanish recipe, easy omelette