Spanish Spinach Omelette
This delicious spinach and potato omelette is a wonderful combination of fluffy eggs, earthy spinach, and tender potatoes. It's a hearty and satisfying dish that is perfect for breakfast, brunch, or even a light dinner. The creamy texture of the eggs, combined with the sweetness of the onions and the savory potatoes, creates a delightful harmony of flavors. Enjoy a slice of this flavorful omelette for a comforting and nourishing meal that will leave you satisfied and happy.
— Constant Cookbook
Ingredients
- 400g bag spinach leaves
- 3 tbsp olive oil
- 1 large onion , finely sliced
- 2 large potatoes , peeled and finely sliced
- 10 eggs
Instructions
- 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.
- 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.
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 209 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.46 milligram of sodium
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