Potato and Spinach Omelette

Potato and Spinach Omelette

This is a my prefect go to quick and cheap dinner made for any day of the week.
5 from 1 vote
Course Main Course
Cuisine Irish, spanish
Servings 4


  • 3 tbsp olive oil
  • 4 potatoes peeled, thinly sliced
  • 2 onions thinly sliced
  • 6 eggs
  • 2 handfuls spinach
  • salt and freshly ground black pepper


  • prepare the omelette. Heat two tbsps of oil in a large non-stick frying pan and over medium heat, add the potatoes, onions and cook covered with a lid, tossing every now and then for 5 – 10 minutes. Season generously.
  • Next, crack the eggs into a large bowl, add a good pinch of seasoning, then whisk lightly with a fork. When the onion and potato mixture is cooked, add the spinach and pour in the beaten eggs.
  • Tip in the potato and egg mixture, pressing it down gently. Cook for about five minutes until there is virtually no raw egg mixture left, pushing down the sides with a spatula for a curved edge. Invert on to a flat plate and slide back into the pan. Cook for another 5 minutes until just cooked through but still very moist in the centre.
  • To serve, turn the omelette onto a chopping board and cut into wedges. Place a wedge on each serving plate and serve with salad leaves.
Keyword omelette, spanish

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