Spanish Spinach Omelette

1. 1

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

2. 2

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

3. 3

   Heat grill/broiler to high.

4. 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. 5

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

6. 6

   Stir the spinach into the potatoes.

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

    Serve cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.