Spanish spinach omelette

Spanish spinach omelette

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(42 ratings)

Prep: 10 mins


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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  • 400g bag spinach leaves



    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



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

  • 2 large potatoes, peeled and finely sliced



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

  • 10 eggs



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


  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, questions and tips

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29th Oct, 2011
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.
24th Oct, 2011
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.
30th Jun, 2011
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
30th Jun, 2011
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
17th Apr, 2011
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.
8th Feb, 2011
Hi, does anyone know how long this would last for? I'm only cooking for one!
8th Feb, 2011
Hi, does anyone know how long this would last for? I'm only cooking for one!
4th May, 2010
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 !
9th Nov, 2009
Really tasty. In the unlikely event you have any left it is just as good cold the next day.
22nd Oct, 2009
Will definately parboil the potatoes next time, does need a lot of seasoning but good, took some to work for lunch tasted fine cold.


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