I used sweet potato and added some cheese as well. Was really quick and tasty. Would make it again, but also this is a great basic recipe that you can adapt depending on what you have in the fridge...peas, feta, mint, leeks, mushrooms....

Just tried this out and my husband loves it! I used 1 large potato cut into thin slices and 4 eggs. It was just enough to cover the spinach and other ingredients- does need more seasoning and works well with cheese- will definitely make this again.

I found this recipe to be very tasty!

I don't have a pan that can also go in the oven so instead I just put all my ingredients straight into a silicon cake mold and put it in the over. I cooked it at 170C for about 15 minutes and it still wasn't set so I turned the heat up to just over 200C for about 10 minutes and it was delicious.

I had leftovers in a wrap for my lunch which was delicious! I think I more enjoyed it this way then on it's own.

It did seem like a little bit of a faff for an omelette. I agree with other people who have commented that with things such as omelettes it is probably best as a way to use up left overs from a dinner the night before or things in the fridge!

I also found it needed quite a lot of salt! So a good hefty tablespoon into the mix should do it!

very nice dish which is easy to make and great way of using spinach - makes me feel healthy ;) lacks in taste however but nice with pickle.

This is an easy dish, but I did find it a little bland. I added peppers and spicy chorizo, think it would have been really disappointing without these added extras! I did par boil the potatoes first, a great tip.

Yes, definitely parboil the spuds, and use waxy new potatoes. They'll give a much better result. Depending on how much spare space you have in your grill or top oven, you can singe-grill a chopped red pepper or courgette (in either case, smother them in EV olive oil before they go under the grill) and use the slices to top the dish when it's served. My grill is also a top oven, so I can keep the grilled pepper or courgette warm on the bottom shelf under the pan when the omelette is being finished off.

I have been making tortilla for over 50 years. Use anything you choose though do parboil the potatoes, no matter how fine you have sliced them. Nothing will ruin an omelette more than uncooked spuds.

i always have lots of eggs from a friend on a farm. this is definitely a good way to use up some more, perhaps i will add tomatoes instead of spinach as i have none in and fancy this for tonights dinner

this was wondeful
and a great way of getting rid of any leftover stuff - add tuna, bits of tomato, peas etc - to me it always tastes better cold - am doing for a fingerfood for golden wedding bash so will cook till solidish and then cool and cut into small squares

This didn't knock my socks off but i think i've always found spanish omlette a bit bland. I only did this because i had loads of spinach to use up. Definitely parboil the potatoes or at least fry them on their own for a bit before adding the onion because mine burnt. I like the idea of adding chorizo and might do that if i do this again.

Hi, does anyone know how long this would last for? I'm only cooking for one!

Hi, does anyone know how long this would last for? I'm only cooking for one!

if you like it, I suggested taste the spinach's omelette without the potatoes but with raisins and pine nuts! (put it in the oil before the spinachs and the eggs !
http://paamboliisucre.blogspot.com/

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

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

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

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

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.

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. :-)

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.