Spanish Spinach Omelette Recipe

Introduction

This Spanish spinach omelette is a comforting and flavorful dish perfect for family meals or casual gatherings. Packed with tender potatoes, sautéed onions, and vibrant spinach, it’s a satisfying twist on a classic omelette that keeps well and tastes even better the next day.

Ingredients

• 400g bag spinach leaves
• 3 tbsp olive oil
• 1 large onion, finely sliced
• 2 large potatoes, peeled and finely sliced
• 10 eggs
• Salt and pepper, to taste

Instructions

1. Step 1: Place the spinach in a large colander. Bring a kettleful of water to the boil and slowly pour it over the spinach until wilted. Rinse immediately under cold water, then squeeze out all excess liquid. Set aside.
2. Step 2: Heat the grill to high. In a non-stick frying pan, heat the olive oil and gently cook the sliced onion and potatoes for about 10 minutes, until the potatoes are soft but not browned.
3. Step 3: While the onion and potatoes cook, beat the eggs in a large bowl and season with salt and pepper.
4. Step 4: Stir the drained spinach into the pan with the potatoes and onions, mixing well. Pour the beaten eggs over the vegetables and cook gently, stirring occasionally, until the eggs are nearly set.
5. Step 5: Place the pan under the grill to cook the top of the omelette until fully set and lightly browned.
6. Step 6: Carefully slide the omelette onto a plate, then flip it back into the pan to cook the underside fully.
7. Step 7: Once cooked through, turn the omelette out onto a board and serve cut into wedges.

Tips & Variations

• For a family-friendly supper, serve the omelette at room temperature so guests can help themselves as they arrive.
• Turn leftover omelette into sandwiches by spreading mayo on ciabatta rolls and adding sliced tomato for a delicious Spanish-style lunch.
• Add a pinch of smoked paprika or some chopped fresh herbs like parsley or chives for extra flavor.

Storage

Store leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, or enjoy cold as part of a sandwich for a tasty lunch option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just thaw, drain thoroughly, and squeeze out excess moisture before using to avoid a watery omelette.

How do I prevent the omelette from sticking to the pan?

Use a good quality non-stick pan and enough olive oil to coat the base. Cooking on a moderate heat and avoiding rushing the cooking process helps prevent sticking as well.

Spanish Spinach Omelette Recipe

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★★★★★

4.7 from 310 reviews

• Author: Hailey
• Total Time: 35 minutes
• Yield: 6 to 8 servings 1x

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Description

This Spanish spinach omelette is a delicious and nutritious dish combining tender spinach, soft potatoes, and onions with fluffy eggs. Cooked gently on the stovetop and finished under a grill, it offers a satisfying meal perfect for family dinners or packed lunches.

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Ingredients

Scale 1x2x3x

Vegetables

• 400g bag spinach leaves
• 1 large onion, finely sliced
• 2 large potatoes, peeled and finely sliced

Other Ingredients

• 3 tbsp olive oil
• 10 eggs
• Salt and pepper to taste

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Instructions

1. Wilt the Spinach: Place the spinach in a large colander. Bring a kettleful of water to a boil, then slowly pour the hot water over the spinach leaves to wilt them. Rinse immediately under cold water to stop the cooking, then squeeze out all excess liquid and set aside.
2. Cook Onion and Potatoes: Heat 3 tablespoons of olive oil in a non-stick frying pan over medium heat. Add the finely sliced onion and potatoes and cook gently for about 10 minutes, or until the potatoes are soft but not browned.
3. Prepare Egg Mixture: While the onion and potatoes are cooking, crack 10 eggs into a large bowl. Beat them well and season generously with salt and pepper.
4. Combine Spinach and Potatoes: Stir the squeezed spinach into the cooked potatoes and onions, mixing evenly.
5. Add Eggs and Cook Omelette: Pour the beaten eggs over the vegetable mixture in the pan. Cook over medium heat, stirring occasionally, until the eggs are nearly set but still slightly runny on top.
6. Set the Top Under Grill: Preheat the grill to high. Transfer the pan under the grill to cook and set the top of the omelette, watching carefully to avoid burning.
7. Flip and Finish Cooking: Gently ease the omelette onto a serving plate, then flip it back into the pan to cook the underside thoroughly.
8. Serve: Slide the finished omelette onto a board and cut into wedges. Serve warm or at room temperature. It can also be enjoyed the next day as a sandwich filling with ciabatta and tomato.

Notes

• This large omelette keeps well at room temperature, making it perfect for family meals or entertaining guests.
• For a Spanish-style lunch, slice the omelette and serve in ciabatta rolls with mayonnaise and tomato slices for a delicious sandwich.
• Be sure to squeeze out all excess water from the spinach to avoid a watery omelette.
• You can adjust seasoning with salt and pepper according to taste.
• Using a non-stick frying pan prevents sticking and helps in easy flipping.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Keywords: Spanish omelette, spinach omelette, potato omelette, tortilla española, easy dinner, family meal, Spanish recipe