Spanish spinach omelette

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1. Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the
2. Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

Take it for lunch

For lunch the next day make omelette sandwiches - a delicacy in Spain. Spread ciabatta rolls with mayo and fill with the omelette and sliced tomato.

Per serving

209 kcalories, protein 12g, carbohydrate 11g, fat 13 g, saturated fat 3g, fibre 2g, salt 0.46 g

Latest comments and suggestions

• Chad

  13 November 2007

  Chad rated this recipe

  

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• Robinson Towers

  06 December 2007

  Robinson Towers rated and commented on this recipe

  

  One way to get my husband to eat spinach!!!

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• amzydoodles

  31 December 2007

  amzydoodles rated and commented on this recipe

  

  I cooked this for a couple of friends last night, put some chorizo in a couple of minutes before the spinach! They loved it, so did I!!

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• Emma

  13 February 2008

  Emma rated and commented on this recipe

  

  I halved the ingredients as I only needed enough to serve two people and it worked fine. There was still a portion left over for lunch the next day. This is a really easy recipe and it really doesn't matter if you don't have the spinach- as long as you have eggs, potato and onion it would be fine as a plainer omelette. There's no end of things you could add to it instead. This recipe would be a great way to use up things like cheese, ham, mushrooms, peppers etc.

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• nina

  19 February 2008

  nina rated this recipe

  

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• Spanishgirl

  20 April 2008

  Spanishgirl rated this recipe

  

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• doomy

  15 June 2008

  doomy rated and commented on this recipe

  

  I really enjoyed it - although I had heard that with correctly made spanish omelette the yolk should still be runny - but I'm not sure if that's true. I make this quite a lot, though I don't bother being too precise - I don't need to cook for lots of people, so I just put in much smaller amounts of everything. Sometimes i shove other stuff in as well like courgette, it's very versatile. Great recipe!

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• Alison

  07 July 2008

  Alison commented on this recipe

  I didn't have any spinach but left over cooked veg from Sunday lunch; cauliflower, peas, new potatoes and carrots. I also added a bit of grated cheese. Any veg cooked veg could be used. Yum Yum! Very tasty.

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• danruz

  16 September 2008

  danruz rated this recipe

  

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• Carolyn

  19 October 2008

  Carolyn commented on this recipe

  Has anyone used frozen spinach for this - if so, how do u do that?

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• Karina

  10 November 2008

  Karina rated and commented on this recipe

  

  This turned out quite well, easy to make and delicious. I will make this again, only next time I might parboil the potatoes as I found that 10 minutes was not enough to get them soft. I think you could use frozen spinach, maybe microwave it to thaw it and then squeeze out the excess water as with the fresh spinach.

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• PoshPaws

  28 January 2009

  PoshPaws commented on this recipe

  Carolyn, its as Karina says - microwave the frozen spinach on defrost until its thawed, then place it in a seive and push against the seive with the back of a spoon until most of the water is removed. Then include it with the rest of the ingredients. Your omelette turns out rather more green than with the fresh spinach, but if you're okay with that, then it doesn't really matter. :-)

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• Kanie

  25 June 2009

  Kanie rated and commented on this recipe

  

  I would definetely parboil the potatoes as I ended up with burnt chips on the first attempt trying to get the potatoes soft. Otherwise it was lovely. Needs PLENTY of seasoning.

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• Kate2008

  05 July 2009

  Kate2008 commented on this recipe

  Really enjoyed this. I parboiled the potatoes first as suggested and added griddled courgettes and chorizo.

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• cotty

  15 July 2009

  cotty commented on this recipe

  i have not made this one but my friend makes a spanish omelette and its simply delicious but will try this one for myself.

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• Daz - Keen Amateur!

  29 July 2009

  Daz - Keen Amateur! rated this recipe

  

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• Jay

  22 October 2009

  Jay rated and commented on this recipe

  

  Will definately parboil the potatoes next time, does need a lot of seasoning but good, took some to work for lunch tasted fine cold.

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• hlnharrison

  09 November 2009

  hlnharrison rated and commented on this recipe

  

  Really tasty. In the unlikely event you have any left it is just as good cold the next day.

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• Nicki

  18 November 2009

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Ingredients

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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Vegetarian

Good source of folic acid

Ingredients

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

Per serving

209 kcalories, protein 12g, carbohydrate 11g, fat 13 g, saturated fat 3g, fibre 2g, salt 0.46 g

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