Description
A classic Spanish omelette made with tender potatoes, fresh spinach, and savory eggs, perfect for any brunch.
Ingredients
- 4 large potatoes, peeled and sliced
- 1 onion, finely sliced
- 4 large eggs
- 2 cups of fresh spinach
- Olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced potatoes and onions, cooking until they become tender. Drain any excess oil from the mixture.
- Beat the eggs in a bowl, and fold in the cooked potatoes, onions, and fresh spinach. Season the mixture with salt and pepper according to your taste.
- Pour the mixture back into the skillet, cooking on low for about 5 to 7 minutes until the bottom sets.
- Carefully flip the tortilla to cook the other side or finish it under the broiler until golden.
- Allow the Spanish omelette to cool slightly before slicing it into portions and serving.
Notes
Use a non-stick skillet for easy flipping. Customize with herbs or additional vegetables for enhanced flavor.