Serves 8
30 min
Spanish Spinach Omelette
Recipe GLPR904e7e566d4ddd
A hearty Spanish-style omelette loaded with tender spinach, caramelized onions, and soft potatoes. Eggs bind everything together into a golden, fluffy omelette that's perfect for any meal. Served in wedges for sharing.
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Ingredients
400g fresh spinach leaves
3 tablespoons olive oil
1 large onion, finely sliced
2 large potatoes, peeled and thinly sliced
10 large eggs
Salt to taste
Black pepper to taste
Directions
Pour the fresh spinach into a large colander. Bring a kettle of water to a boil and slowly pour it over the spinach until fully wilted. Run cold water over the spinach to cool completely, then squeeze out all excess moisture. Set the drained spinach aside.
Preheat your grill or oven broiler to high heat.
Heat the olive oil in a large non-stick frying pan over medium heat. Add the sliced onion and potato, cooking gently for about 10 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
While the potatoes and onion cook, crack the eggs into a large bowl and beat together until well combined. Season the beaten eggs generously with salt and pepper.
Stir the drained spinach into the pan with the cooked potatoes and onion, mixing well to distribute evenly.
Pour the beaten eggs over the spinach and potato mixture. Stir gently and occasionally as the omelette cooks, allowing it to set from the bottom while remaining slightly wet on top, about 5 minutes.
Once the sides and bottom are set but the top is still slightly moist, place the pan under the preheated grill for 2–3 minutes to quickly set the top and lightly golden the surface.
Carefully slide the cooked omelette onto a serving plate. Using a spatula, flip it back into the pan to cook the underside for another 1–2 minutes until fully set.
Transfer the omelette to a cutting board and allow to rest for 1 minute. Cut into wedges and serve warm or at room temperature.
