- 400g bag spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 large potato, peeled and finely sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 10 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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 liquid out of the spinach and set aside.
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.
Got guests coming?
A large omelette makes a great family supper as it keeps well at room temperature so everyone can cut portions as they come in.
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.