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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Prepare the eggs: While the onion and potatoes are cooking, beat the eggs in a large bowl, seasoning with salt and pepper to taste.
- Combine spinach with potatoes and onion: Stir the drained spinach into the cooked potatoes and onions in the pan.
- 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.
- 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.
- 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.
- 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
