Description
A traditional Spanish spinach omelette combining tender spinach, sautéed potatoes, and onions bound together with fluffy eggs. This hearty and versatile dish is perfect for a family supper or a flavorful lunch and can be enjoyed hot or at room temperature.
Ingredients
Scale
Vegetables & Greens
- 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
- Prepare Spinach: Place spinach in a large colander. Boil a kettle of water and slowly pour it over the spinach leaves until they wilt. Then rinse under cold water and squeeze out all excess liquid. Set aside.
- Sauté Onion and Potatoes: Heat olive oil in a non-stick frying pan over medium heat. Add the finely sliced onion and potato, cooking gently for about 10 minutes until the potatoes are soft but not browned.
- Beat Eggs: While the onions and potatoes cook, beat the eggs together in a large bowl. Season with salt and pepper to your taste.
- Combine Spinach and Potatoes: Stir the squeezed spinach into the pan with the cooked potatoes and onions evenly.
- Cook Omelette Base: Pour the beaten eggs over the vegetable mixture in the frying pan. Cook on medium heat, stirring occasionally, until the eggs are nearly set but still slightly runny on top.
- Set Omelette Top Under Grill: Preheat the grill to high. Once the eggs are almost set, place the frying pan under the grill to quickly cook and set the top layer of the omelette.
- Flip Omelette: Ease the omelette onto a plate, then flip it back into the frying pan to cook the underside thoroughly and ensure even cooking.
- Serve: Turn the cooked omelette out onto a board, cut into wedges, and serve warm or at room temperature. Enjoy as is or use for sandwiches with ciabatta and tomato if desired.
Notes
- This omelette keeps well at room temperature, making it ideal for family meals or gatherings.
- For a delicious twist the next day, slice and place the omelette in ciabatta rolls with mayonnaise and sliced tomato for a traditional Spanish-style sandwich.
- Use a non-stick frying pan for easier cooking and flipping of the omelette.
- Adjust seasoning with salt and pepper according to your taste preferences.
- You can substitute olive oil with your preferred cooking oil if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Grilling
- Cuisine: Spanish
Keywords: Spanish spinach omelette, tortilla de espinacas, Spanish omelette recipe, spinach and potato omelette, easy Spanish dishes, traditional Spanish food
