Spanish Omelette with Spinach

Ingredients

• 1 small bunchspinach
• 700 g (1½ lb)potatoes
• 5eggs
• 1 mediumonion
• A drizzleolive oil
• To tastesalt
• To tastepepper
• For frying the potatoesolive oil

Instructions

1. 1

   Prepare potatoes

   Peel and wash the potatoes, then cut them into cubes.

2. 2

   Fry potatoes

   Heat olive oil in a frying pan and fry the potatoes with the sliced onion. Once the potatoes are lightly fried, drain them well with the onion and set aside.

3. 3

   Cook spinach

   Meanwhile, bring a saucepan of lightly salted water to the boil over high heat. Add the spinach and cook for about 5 minutes, then drain it well and set aside.

4. 4

   Mix the filling

   Beat the eggs with a fork in a large bowl. Add the spinach, potatoes and onion, season with a little pepper, and mix everything together.

5. 5

   Cook the omelette

   Heat a drizzle of olive oil in a frying pan. When the oil is hot, turn the heat to low and add the spinach mixture. Fry until golden underneath, checking with a spatula. Cover the pan with a plate, turn the omelette onto it, then slide it back into the pan to fry the other side until golden.

6. 6

   Serve omelette

   Turn off the heat and serve.

What is a Spanish omelette with spinach?

This is a tortilla-style omelette built around potatoes and eggs, with onion and spinach mixed through. Potato omelettes are a familiar part of Iberian cooking, while this version adds leafy greens to the filling.

The method cooks the potatoes and onion before binding them with beaten egg, so the filling has time to soften and the finished omelette can be turned and browned on both sides.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 14g protein, 44g carbs, 15g fat.

The potatoes provide most of the carbohydrate, while the eggs supply much of the protein and the olive oil contributes most of the fat. Serve a wedge with salad or extra vegetables to add freshness and balance the plate.

Prepare the potatoes and onion

Even cubes: cut the potatoes to a similar size so they cook at roughly the same pace.

Sliced onion: fry it with the potatoes as directed, then drain both well. Excess oil can make the egg mixture greasy and harder to set.

Drain the spinach well

After about 5 minutes of boiling, drain the spinach thoroughly before adding it to the bowl. Water clinging to the leaves can loosen the mixture and make the omelette less cohesive.

Once drained, combine it with the potatoes and onion so the ingredients are spread through the eggs rather than sitting in separate layers.

Cook gently for a set centre

Low heat: reduce the heat before adding the mixture, as the recipe directs. This gives the egg time to cook through while the underside turns golden.

Doneness cue: check the bottom with a spatula before turning. The omelette should be set enough to move as a single piece; cook the second side until golden too.

Turn it with a plate

The plate acts as a lid and support when you invert the omelette. Choose one that is wider than the pan and hold it firmly over the top before turning.

Slide the omelette back into the pan carefully so the uncooked side can brown. A wide spatula can help guide the edge into place.

Serving ideas

Serve the omelette warm as a main course or cut it into smaller wedges to share. A crisp salad or sliced tomatoes make a fresh accompaniment.

Because potatoes and eggs make it substantial, add a simple vegetable side if you want more colour and crunch on the plate.

Recipe notes & tips

• Drain the fried potatoes and onion well before adding them to the eggs.
• Let the boiled spinach drain thoroughly so it does not add excess water.
• Keep the heat low once the egg mixture goes into the pan.
• Use a plate wider than the frying pan when turning the omelette.
• Check that the underside is golden and holding together before you invert it.

Variations

• Add herbs: stir chopped parsley into the egg mixture for a fresh note.
• Use baby spinach: add it in place of the bunch, keeping the same cooking and draining method.
• Add cheese: mix a little grated cheese into the eggs for a richer omelette.
• Include red pepper: fry diced pepper with the potatoes and onion until softened.
• Serve with salad: pair each wedge with dressed leaves for a lighter-feeling meal.

Common mistakes to avoid

• Wet spinach: drain it thoroughly before mixing, or excess water can soften the omelette.
• Uneven potato cubes: cut them to a similar size so they cook more evenly.
• Too much oil in the filling: drain the potatoes and onion well before combining them with the eggs.
• High heat throughout: lower the heat after adding the mixture so the outside does not brown too quickly.
• Turning too soon: check that the bottom is golden and set enough to hold together before using a plate to flip it.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a frying pan over low heat or in the microwave until hot throughout.

Frequently asked questions