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Spanish spinach omelette

Ingredients

  1. Step 1 400g bag spinach leaves
  2. Step 2 3 tbsp olive oil
  3. Step 3 1 large onion , finely sliced
  4. Step 4 2 large potatoes , peeled and finely sliced
  5. Step 5 10 eggs
Spanish spinach omelette
Calories: 209 Carbohydrate: 11 g Protein: 12 g Fat: 13 g
Cook time: 30 minutes Prep time: minutes Total time: 30 minutes Servings: 8

TAGS

Brunch Buffet Dinner Lunch Main course Side Dish Snack Starter Supper Spanish Josh Eagleton 10-30 minute 30-60 minute 400 kcal or less Breakfast Brunch egg egg Fritattum Frittatum Good Food Kids cooking Lunchbox Main Make Ahead Omlet Potato Potato Quick Spain Spanish omelette Tapa tortilla

Directions

  1. Step 1 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 liquid out of the spinach and set aside.
  2. Step 2 Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins 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, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill 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.