Name: Spanish Spinach Omelette Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 400g bag spinach leaves; 1 large onion, finely sliced; 2 large potatoes, peeled and finely sliced; 3 tbsp olive oil; 10 eggs; Salt and pepper, to taste

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Introduction

The Spanish spinach omelette is a delicious, hearty dish perfect for any meal of the day. Combining tender potatoes, sautéed onions, and fresh spinach with fluffy eggs, it’s a flavorful twist on a classic omelette that’s sure to please. Easy to prepare and great for sharing, this dish brings a taste of Spain to your kitchen.

A round frittata with a golden brown top, filled with visible layers of cooked potatoes and green spinach. The surface has a slightly crispy texture with browned spots and soft green spinach leaves scattered throughout. One slice is cut out and slightly lifted, showing the thick, creamy inside with layers of potato and spinach. The frittata rests on a wooden board, placed on a white marbled surface, next to a large knife with a shiny blade. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Place the spinach in a large colander. Boil a kettle of water and pour it slowly over the spinach to wilt the leaves. Then rinse under cold water and squeeze out all excess liquid. Set aside.
Step 2: Heat the olive oil in a non-stick frying pan over medium heat. Gently cook the sliced onion and potato for about 10 minutes, stirring occasionally, until the potatoes are soft.
Step 3: While the vegetables cook, beat the eggs in a large bowl and season with salt and pepper. Stir the spinach into the cooked potatoes and onions, then pour in the eggs.
Step 4: Cook the mixture gently, stirring occasionally, until the eggs are nearly set. Then, place the pan under a hot grill to set the top of the omelette.
Step 5: Carefully slide the omelette onto a plate, then flip it back into the pan to cook the underside fully. Once cooked, turn the omelette out onto a board and cut into wedges to serve.

Tips & Variations

If serving guests, this omelette keeps well at room temperature, making it ideal for a family supper where everyone can help themselves.
For a delicious lunch, make omelette sandwiches with ciabatta rolls, spreading them with mayo and adding sliced tomato for an authentic Spanish treat.
You can add other vegetables like bell peppers or mushrooms for extra flavor and texture.
Use a lid instead of a grill if you don’t have one, to help the top set more evenly.

Storage

Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or enjoy cold as part of a sandwich. Avoid microwaving to keep the texture tender and avoid rubberiness.

How to Serve

A round potato and spinach frittata cut into slices sits on a wooden board placed on a white marbled surface. The top layer is golden brown with slightly crispy edges, showing textured potato slices and dark green spinach leaves embedded within the yellow egg mixture. The frittata is thick, with a visible soft inner layer of cooked potatoes and spinach. A large knife with a silver blade rests beside the frittata, ready to cut more slices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute fresh spinach with frozen spinach. Just make sure to thaw and squeeze out all the excess water before adding it to the omelette to prevent sogginess.

What type of potatoes work best for this omelette?

Waxy potatoes are ideal as they hold their shape well during cooking. Avoid floury potatoes as they can become mushy and affect the texture of the omelette.