Spanish Omelette

Name: Spanish Omelette
Yield: Serves 4
Ingredients: 4 oz / 110 g cooked spinach, squeezed dry and chopped; 4 oz / 110 g cooked potatoes, diced; 2 tbsp olive oil; 1 small onion, peeled and thinly sliced; salt; 8 eggs; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This does duty as a substantial starter, as a picnic dish or a main course. When cut into squares, it is most appetizing with a cool glass of fino before lunch.

Ingredients

2 tbsp olive oil
1 small onion, peeled and thinly sliced
4 oz /

Vegetarian
Gluten-free
Breakfast

Method

Heat the olive oil in a deep heavy frying pan, about 8–9 in / 20.5–23 cm in diameter, and fry the onion until golden brown. Add the potatoes and spinach, and distribute the vegetables evenly over the base