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 Spinach
Omelette
A
very satisfying omelette, which is often eaten as a light lunch
or supper. However when served slightly cooled and in small pieces
it is the perfect spring tapas dish.
You
will need:
2
medium potatoes
1 medium onion
A good sized bunch of fresh spinach
4 cloves garlic
6-8 eggs
3 tablespoons water
Salt and pepper
Method
- Peel
the garlic, onion and potatoes and then slice as finely as you
can. Wash the spinach under running water to remove loose dirt
and drain.
- Heat
about 300ml of extra virgin olive oil in a large non stick frying
pan then add the onion, potatoes and the garlic. Lower the heat
and cook for 20 minutes or so until tender.
- Meanwhile,
cook the spinach in fast boiling water for a few minutes until
just wilted and drain well then set aside.
- Beat
the eggs together with the water in a large mixing bowl, season
and then add the cooked spinach and mix again.
- When
the potatoes are cooked and soft, carefully drain away the majority
of the olive oil, leaving just enough to finish the omelette.
- Add
the egg mixture to the pan, stir once and then leave to cook
on a low heat for a further 15 minutes until cooked through
- finishing off under the grill if necessary.
- Remove
from the pan and allow to cool slightly, then serve in bite
sized chunks on small pieces of bread and drizzle with olive
oil.
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