Spanish Spinach Cheese Omelette
By : Method
- Heat the olive oil in a 10-inch non-stick pan/skillet and add the potato slices carefully.
- Cook, turning occasionally, over medium heat for 5 minutes.
- Add the onions and garlic and cook until the potatoes are tender.
- Take off to drain while leaving 3 tbsp oil in the pan.
- In a large mixing bowl, whisk the eggs with 1/4 tsp salt, milk, sugar, minced tomatoes & chillies.
- Add the potatoes, and coat them well with the egg.
- Heat the oil in the skillet & add these egg-coated potatoes spreading evenly - cover the base of the pan.
- Lower the heat to medium and continue to cook, until mixture is set on 1 side.
- Spread spinach & cheese on half the omelette & fold the other half over.
- Cover & simmer for 5 minutes on low-heat (or till cooked to your liking).
- Slide onto a plate.
- Season it with salt & pepper powder and sprinkle with lemon juice to taste (optional).
Ingredients:
2 tbsp - olive oil
3 - medium potatoes - peeled, sliced and lightly dusted with salt
1 - white onion, minced
4 - minced garlic cloves
1 - ripe tomato, finely diced
5 - eggs
Salt to taste
1 - chopped green chilli
1/2 cup - chopped fresh spinach leaves
1/2 cup - Parmesan cheese/any grated cheese you favour
2 tbsp - milk
1 tsp - sugar
Pepper powder and lime juice for seasoning
2 tbsp - olive oil
3 - medium potatoes - peeled, sliced and lightly dusted with salt
1 - white onion, minced
4 - minced garlic cloves
1 - ripe tomato, finely diced
5 - eggs
Salt to taste
1 - chopped green chilli
1/2 cup - chopped fresh spinach leaves
1/2 cup - Parmesan cheese/any grated cheese you favour
2 tbsp - milk
1 tsp - sugar
Pepper powder and lime juice for seasoning
RECIPES BY MEARL FERNANDES
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