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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Combine Spinach and Potatoes: Stir the squeezed spinach into the cooked potatoes and onions, mixing evenly.
- 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.
- 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.
- Flip and Finish Cooking: Gently ease the omelette onto a serving plate, then flip it back into the pan to cook the underside thoroughly.
- 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
