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    You are in: Home / Recipes / Spanish Spinach Omelette Recipe
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    Spanish Spinach Omelette

    Spanish Spinach Omelette. Photo by Mand1642

    1/1 Photo of Spanish Spinach Omelette

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Sarah_Jayne's Note:

    A tasty looking Spanish inspired recipe I found in a back issue of BBC Good Food Magazine

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    Units: US | Metric

    • 14 ounces spinach leaves
    • 3 tablespoons olive oil
    • 1 large onion, finely sliced
    • 2 large potatoes, peeled and finely sliced
    • 10 eggs


    1. 1
      Tip the spinach into a large colander and bring a kettleful of water to the boil.
    2. 2
      Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out.
    3. 3
      Heat grill/broiler to high.
    4. 4
      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.
    5. 5
      While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.
    6. 6
      Stir the spinach into the potatoes.
    7. 7
      Pour in the eggs and cook, stirring occasionally, until nearly set.
    8. 8
      Flash the omelette under the grill/broiler to set the top.
    9. 9
      Ease the omelette on to a plate, then flip over back into the pan.
    10. 10
      Finish cooking the omelette on the underside and turn out onto a board.
    11. 11
      Serve cut into wedges.

    Ratings & Reviews:

    • on February 20, 2010


      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.

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    • on May 20, 2009


      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.

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    • on May 14, 2009


      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!

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    Nutritional Facts for Spanish Spinach Omelette

    Serving Size: 1 (228 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 226.9
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 2.7 g
    Cholesterol 264.3 mg
    Sodium 132.9 mg
    Total Carbohydrate 20.2 g
    Dietary Fiber 3.3 g
    Sugars 2.2 g
    Protein 11.3 g

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