Total Time
20mins
Prep 5 mins
Cook 15 mins

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

Ingredients Nutrition

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

Directions

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

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.

Irmgard February 20, 2010

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.

Dreamer in Ontario May 20, 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!

Mand1642 May 14, 2009