Spanish spinach omelette

Spanish spinach omelette

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(35 ratings)

Prep: 10 mins

Easy

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

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal209
  • fat13g
  • saturates3g
  • carbs11g
  • sugars2g
  • fibre2g
  • protein12g
  • salt0.46g
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Ingredients

  • 400g bag spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large potato, peeled and finely sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 10 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments (30)

kkate08's picture

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

kanie1980's picture
3

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.

poshpause's picture

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. :-)

kassis's picture
3

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.

scottydog's picture

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

alison's picture

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.

alien_sushi's picture
4

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!

girlwiththemostcake's picture
5

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.

amzydoodles's picture
5

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!!

nicolerobinson's picture
4

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

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