Spanish spinach omelette

The leftovers of this tasty tortilla are perfect for tomorrow’s lunch – for the office or the kids’ lunchbox

  • Prep:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 209
  • fat 13g
  • saturates 3g
  • carbs 11g
  • sugars 2g
  • fibre 2g
  • protein 12g
  • salt 0.46g


  • 400g bag spinach leaves
  • 3 tbsp olive oil
  • 1 large onion, finely sliced
  • 2 large potatoes, peeled and finely sliced
  • 10 eggs


Got guests coming?
A large omelette makes a great family supper as it keeps well at room temperature so everyone can cut portions as they come in.Take it for lunch
For lunch the next day make omelette sandwiches – a delicacy in Spain. Spread ciabatta rolls with mayo and fill with the omelette and sliced tomato.


  1. Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.

  2. Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

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