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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
