We have been debating the name of this dish in my household so I thought I would go with both!
This is one of my favourite recipes ane one that can be played around with endlessly. It also makes for a great picnic lunch.
Serves 4
INGREDIENTS
8-10 New Potatoes (any potatoes will work)
1 Medium Onion
1 Packet Spinach (250g-400g - both frozen and fresh work)
6 Eggs
Olive Oil
Salt & Pepper
Paprika
DIRECTIONS
Wash your potatoes - I like to leave the skin on, but peel them if you prefer. Cut them into thin slices using a mandolin if you have one and fry in a frying pan with olive oil and onion cut into round slices.
Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife.
Remove the potatoes and onions from the pan and set aside. Add the spinach to the pan with a little salt and pepper and sautee until wilted.
In the meantime, beat eggs with salt, pepper and paprika in a large bowl.
Wipe down your pan and heat over a medium flame. Add 2 tsp oil. Gently mix warm potatoes, with the eggs and spinach and add to your pan. As soon as the edges start to firm up reduce the heat to medium-low and cook for a furthrt 5 minutes.
If you have a pan that can transfer into an oven - Pop in the preheated oven and cook for about 4 - 6 minutes until top turns golden brown. (Heat oven to 200 C with fan)
Alternatively - check with a spatula if the Spanish omelette is golden on the bottom, and turn the omelette with the help of a dish (turn the omelette placing a dish over the frying pan. Put the omelette back in the skillet to fry the other side).
To serve
Serve with a simple tomato and basil salad and some crunchy sourdough
Options
Swap out new potatoes for sweet potatoes
Cheese is always a great addition
Use a variety of different herbs
Perhaps stir in a couple of cherry tomatoes with the spinach
Simply use any other left over vegetables that you have!