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Spanish Omelette

This makes a great summer dinner and leftovers can be served cold in your lunch box either 'as is' or between sliced ciabatta.

400g spinach
1 large onion, diced
3 tablespoons olive oil
1-2 cloves garlic, crushed
2 large potatoes, cooked, peeled and finely sliced
8 large eggs
salt and pepper to taste

Wash and chop the spinach. Place in a bowl then slowly pour boiling water over the top. When wilted, drain and refresh under cold water. Squeeze out the liquid and set aside.

Sauté the onion in the oil in a large, non-stick frying pan. Add the garlic and stir for 30 seconds. Arrange the potatoes and spinach over the top.

Beat the eggs, salt and pepper until well combined. Pour the eggs over the potato mixture. Cook on low until nearly set.

Place under the grill to cook the top. Carefully shake the omelette onto a plate, then flip over back into the pan to finish cooking. Cut into wedges to serve. Serves 6-8.