Zutaten für Spanish Spinach Omelette
- Spinach Leaves
- Olive Oil
- 1/2 medium onion, finely chopped
- Potatoes
- 4 large eggs
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Zubereitung von Spanish Spinach Omelette
- Blanch the spinach: Gently heat 1 cup of water in a saucepan. Add the 5 oz spinach and cook until wilted (about 2 minutes). Immediately transfer to a bowl of ice water to stop the cooking process. Squeeze out excess water thoroughly.
- Prepare the vegetables: While the spinach cools, heat 1 tablespoon olive oil in a non-stick frying pan over medium heat. Add the 1/2 medium onion (finely chopped) and 1 medium potato (peeled and thinly sliced). Cook for 10-12 minutes, stirring occasionally, until the potato is tender.
- Whisk the eggs: In a large bowl, whisk together 4 large eggs with 1/4 teaspoon salt and a pinch of black pepper.
- Combine ingredients: Stir the blanched spinach into the cooked potato and onion mixture.
- Cook the omelette: Pour the egg mixture over the potato and spinach. Cook over medium-low heat for 5-7 minutes, or until the edges begin to set. Gently lift the edges of the omelette with a spatula to allow uncooked egg to flow underneath.
- Finish under the broiler (optional): For a perfectly browned top, broil for 1-2 minutes, keeping a close eye to prevent burning.
- Flip and serve: Carefully slide the omelette onto a plate. Using a spatula, gently flip it back into the pan to cook the other side for another 3-4 minutes. Slide onto a cutting board, let cool slightly, and serve cut into wedges.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
13g
Carbs
6g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion 5 Ingredients Or Less Omelets And Frittatas Breakfast Main Dish Eggs Dairy Potatoes Vegetables Spanish Oven Easy European Picnic Vegetarian Eggs Broil Dietary Low Sodium Low Calorie Low Carb Inexpensive Low In Something Greens Spinach Brunch To Go Equipment
