This omelette gets me out of trouble when I haven’t been to the market and I’m left with nothing to cook, just have a few eggs and potatoes and that’s it! I solve lunch. Generally I usually accompany it with a salad of tomatoes and onions, I don’t know why but that combination fascinates me because it reminds me so much of my childhood.
Ingredients for the Spinach Omelette
- 250 grams of spinach
- 4 eggs
- 1 medium onion
- 2 cloves of garlic
- Olive, sunflower, or corn oil
- 3 large potatoes (or 5 medium)
- Salt and pepper to taste
This omelette is made super fast. First we fry the onion and garlic in a pan with oil (about 5 tablespoons approx) a minute add the spinach and cook for 2 more minutes. While we chop the potatoes into thin slices and add them to the sauce.
Preparation of the Spinach Omelette
Add a little salt and half a glass of water (this will make the potatoes soften faster), cover it and cook it for approximately 8 or 10 minutes, uncover from time to time and check that it does not stick or burn … and see chopping the potatoes with the spatula while they cook (fig. 1)
While … beat the eggs with a fork, add salt and pepper (fig. 2)
Once the potatoes with the spinach are cooked, we remove them from the pan and add them to the bowl where we beat the eggs. (fig.3)
We stir and pour it back into the pan over low heat. (fig.4)
We cover and while it is cooking we are checking and peeling off the edges.
When it is cooked we place a large flat plate on top, hold tightly and quickly turn it over. It only remains to cook the other side for 3 minutes and that’s it!
This recipe also works well with chard.