Spanish Spinach Omelette Recipe

Introduction

This Spanish spinach omelette is a flavorful and satisfying dish perfect for any meal of the day. Packed with tender spinach, soft potatoes, and a rich egg base, it offers a deliciously simple way to enjoy classic Spanish flavors at home.

Ingredients

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

Instructions

1. Step 1: Place the spinach in a large colander. Boil a kettle of water and slowly pour it over the spinach until wilted. Rinse under cold water to cool, then squeeze out all excess liquid and set aside.
2. Step 2: Preheat the grill to high. Heat the olive oil in a non-stick frying pan over medium heat. Add the sliced onion and potatoes and cook gently for about 10 minutes, or until the potatoes are soft but not browned.
3. Step 3: While the onion and potatoes are cooking, beat the eggs in a large bowl and season with salt and pepper. Stir the prepared spinach into the potato and onion mixture in the pan.
4. Step 4: Pour the beaten eggs evenly over the vegetables. Cook gently, stirring occasionally, until the eggs are nearly set but still slightly runny on top.
5. Step 5: Place the pan under the grill to set the top of the omelette, watching closely to avoid burning.
6. Step 6: Carefully slide the omelette onto a plate, then invert it back into the pan to cook the underside for a few minutes until fully set.
7. Step 7: Turn the finished omelette out onto a board and cut into wedges. Serve warm or at room temperature.

Tips & Variations

• This omelette keeps well at room temperature, making it an excellent choice for family suppers or entertaining guests.
• For a tasty lunch idea, use leftover omelette slices to make sandwiches with ciabatta rolls, mayonnaise, and sliced tomato, a popular delicacy in Spain.
• Use a mix of spinach and other leafy greens for added texture and flavor variations.

Storage

Store any leftover Spanish spinach omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or enjoy cold in sandwiches for a satisfying meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Thaw it completely and squeeze out all excess water before adding it to the omelette.

What can I serve with this omelette?

This omelette pairs well with a simple green salad, crusty bread, or roasted vegetables for a complete meal.

Spanish Spinach Omelette Recipe

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★★★★★

4.6 from 493 reviews

• Author: Jake
• Total Time: 35 minutes
• Yield: 6–8 servings 1x
• Diet: Vegetarian

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Description

A traditional Spanish spinach omelette combining tender sautéed potatoes, sweet onions, and fresh spinach, bound together with fluffy eggs. Perfect for a hearty family supper or a delicious lunch served in sandwiches.

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Ingredients

Scale 1x2x3x

Vegetables

• 400g bag spinach leaves
• 1 large onion, finely sliced
• 2 large potatoes, peeled and finely sliced

Other Ingredients

• 3 tbsp olive oil
• 10 eggs
• Salt and pepper, to taste

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Instructions

1. Wilt the spinach: Place the spinach leaves into a large colander. Boil a kettle full of water and slowly pour it over the spinach until wilted. Then cool the spinach under cold running water. Once cooled, squeeze out all excess liquid and set aside.
2. Cook the onion and potatoes: Heat the olive oil in a non-stick frying pan over medium heat. Add the sliced onion and potatoes and cook gently for about 10 minutes, stirring occasionally, until the potatoes are soft and the onions are translucent.
3. Prepare the eggs: While the onion and potatoes are cooking, beat the eggs in a large bowl, seasoning with salt and pepper to taste.
4. Combine spinach with potatoes and onion: Stir the drained spinach into the cooked potatoes and onions in the pan.
5. Add eggs and cook the omelette: Pour the beaten eggs evenly over the spinach, potatoes, and onions in the pan. Cook gently, stirring occasionally, until the eggs are nearly set on the bottom and sides but still a bit runny on top.
6. Finish under the grill: Preheat the grill to high. Place the frying pan under the grill briefly to set and brown the top of the omelette.
7. Flip and cook the other side: Carefully ease the omelette onto a plate, then flip it back into the pan to cook the underside through until fully set and lightly golden.
8. Serve: Turn the omelette out onto a board and cut into wedges for serving. Enjoy warm or at room temperature.

Notes

• This omelette keeps well at room temperature, making it ideal for family meals where everyone serves themselves.
• Leftover omelette slices make a delicious filling for sandwiches, especially with ciabatta rolls, mayo, and sliced tomato.
• For best results, use a non-stick frying pan to prevent sticking when flipping the omelette.
• Adjust seasoning with salt and pepper to taste before cooking the eggs.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Brunch, Main Course
• Method: Stovetop
• Cuisine: Spanish

Keywords: Spanish omelette, spinach omelette, tortilla española, potato omelette, vegetarian breakfast, Spanish cuisine