Spanish spinach omelette

Spanish spinach omelette

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(30 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 8

The leftovers of this tasty tortilla are perfect for tomorrow's lunch - for the office or the kids' lunchbox

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
209
protein
12g
carbs
11g
fat
13g
saturates
3g
fibre
2g
sugar
2g
salt
0.46g

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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Method

  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 liquid out of the spinach and set aside.
  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.

Recipe from Good Food magazine, September 2007

Comments, questions and tips

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Comments

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yumminesss's picture

Ok for a base to start from. Too bland on its own.

7daycicada's picture

Good base for a recipe, if a little bland. Added oregano, sunblushed tomatoes, smoked paprika and olives to boost it up a little, as well as some garlic. 3 tbsp of oil is also too much.

disneydani's picture
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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....

kisahmelati's picture
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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.

nicolajane42's picture
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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!

yourockmysocksoff's picture
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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.

garwoodg's picture
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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.

northernsky's picture

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.

courtwick's picture

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.

grandmagrandad's picture
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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

35dunn's picture
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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

philinbrighton's picture
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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.

shorshabae's picture

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

shorshabae's picture

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

anirac's picture
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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/

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

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

cottys's picture

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

kkate08's picture

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

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