RECIPE FROM SPAIN:

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.