Prep 5 mins
Cook 15 mins
A tasty looking Spanish inspired recipe I found in a back issue of BBC Good Food Magazine
- 14 ounces spinach leaves
- 3 tablespoons olive oil
- 1 large onion, finely sliced
- 2 large potatoes, peeled and finely sliced
- 10 eggs
- 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 water out.
- Heat grill/broiler to high.
- Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes 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.
- Pour in the eggs and cook, stirring occasionally, until nearly set.
- Flash the omelette under the grill/broiler 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.
Seems like you and I like to check the same sources for recipes! I made this for dinner one evening to use up a box of baby spinach I had in the fridge. It made a nice, light dinner served with fresh bread and a salad. The only changes I made were to make it with egg substitute, since I have cholesterol issues, and I cooked it in the oven so as not to have to flip it. It still turned out wonderful. I will definitely make this again.
There was a big box of baby spinach in my fridge that needed to be used up and I'm very glad I chose this recipe to accomplish that. This is a delicious omelette. The only change I made was to add some garlic. I had some difficulty turning it over. It ended up breaking up. I think that next time I'll make it a bit smaller so that I don't need to stir the eggs. Hopefully that solve that problem as I've used the plate method to turn Spanish omelettes over with success in the past. I served this with a tomato based salsa. Made for Jammin' Java Jivers ZWT5.
Delicioso! a lovely little recipe for a light lunch. I managed to source some spanish red onions from my local supermarket and they worked beautifully in this recipe. I tinkered with it a little to give it a low fat edge by cutting the amount of eggs down 2 eggs and 2 egg whites as a single serving. I also only used 2 tsp of olive oil and used a little low fat cooking spray to help with the cooking. I worked out the points for this and it came to 5 and 1/2 points per omelette and it was well worth the points! Queen Isabella of Spain would be hard pressed to find a lighter way to enjoy this!