Spanish Spinach Omelette

Name: Spanish Spinach Omelette
Ingredients: 14 ounces spinach leaves; 3 tablespoons olive oil; 1 large onion, finely sliced; 2 large potatoes, peeled and finely sliced; 10 eggs

5 ingredients

11 steps

Ingredients

14 ounces spinach leaves
3 tablespoons olive oil
1 large onion, finely sliced
2 large potatoes, peeled and finely sliced
10 eggs

Directions

1

Tip the spinach into a large colander and bring a kettleful of water to the boil.
2

Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out.
3

Heat grill/broiler to high.
4

Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft.
5

While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.
6

Stir the spinach into the potatoes.
7

Pour in the eggs and cook, stirring occasionally, until nearly set.
8

Flash the omelette under the grill/broiler to set the top.
9

Ease the omelette on to a plate, then flip over back into the pan.
10

Finish cooking the omelette on the underside and turn out onto a board.
11

Serve cut into wedges.