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Spanish spinach omelette

posted in: Breakfast, Spanish, spinach 0

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  • 400g bag spinach leaves
  • 3 tbsp olive oil
  • 1 large onion, finely sliced
  • 2 large potato, peeled and finely sliced
  • 10 egg
Servings: 8

  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.

Estimated Nutrient Breakdown:

Calories: 1,534.95
Weight: 1,553.00g
Total Fat: 83.58g
Saturated Fat: 19.49g
Trans-Fat: 0.16g
Monounsaturated Fat: 45.35g
Polyunsaturated Fat: 13.39g
Protein: 77.85g

Cholesterol: 1,599.60g
Sodium: 965.36g
Calcium: 735.61g
Magnesium: 505.08g
Potassium: 5,286.63g
Iron: 23.06g
Zink: 9.47g
Phosphorus: 1,394.43

Vit A: 2,564.00
Vit B1: 0.98
Vit B2: 2.93
Vit B3: 9.01
Vit B6: 3.26
Vit B12: 3.83
Vit D: 352.60
Vit E: 352.60
Vit K1: 1,967.99


Health Notes: Sugar-Conscious,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: Wild Food Box astonishing plug-in.

Author: BBC Good Food
Tags: Wild Food Box,Spanish,spinach

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