Spanish spinach omelette

Latest comments and suggestions

Results 21-37

• pastry

  13 March 2010

  pastry rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• anirac

  04 May 2010

  anirac rated and commented on this recipe

  

  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/

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AK19

  09 November 2010

  AK19 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shorshabae

  08 February 2011

  shorshabae commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shorshabae

  08 February 2011

  shorshabae commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Philippa

  17 April 2011

  Philippa rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PD2

  30 June 2011

  PD2 commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PD2

  30 June 2011

  PD2 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vegetarian recipes

  30 June 2011

  vegetarian recipes rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• courtwick

  24 October 2011

  courtwick commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Simon Harvey

  29 October 2011

  Simon Harvey commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gemma

  13 December 2011

  Gemma rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gemma

  27 April 2012

  Gemma rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BamaGirl

  15 August 2012

  BamaGirl rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KisahMelati

  30 March 2013

  KisahMelati rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DisneyDani

  24 April 2013

  DisneyDani rated and commented on this recipe

  

  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....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ktbegg

  16 May 2013

  ktbegg rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4685/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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, sugar 2g, salt 0.46 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.