Easy Spanish Spinach Omelette

On the Iberian Peninsula, the humble Potato Omelette, the Tortilla,  is one of the most loved Tapas and lunches. Round, golden yellow and each family and each Tavern create their´s slightly differently. It is quite diversified, as one can eat it cold, or hot, or reheated. It can be put in between two halves of a Baguette, and eaten as a Sub or Hero as well as a fritatta style omelette.

 

Fable and tale Writer Tomás De Iriate in the 18th century stated:

 

"then someone invented the la tortilla,

and now everyone cries Que Maravilla" ...

( How Marvelous ) ...

 

Here is our Spinach Onion Version ...

 

 

6 eggs

1 shot glass and a half of Olive Oil

2 onions minced finely

1 Kilo of fresh spinach, washed thoroughly and given time to dry on paper towels and patted

1 tblsp. Orégano

Salt

Spanish Vegetable Broth Cube of Spices ( Latin Grocers ) - It is a packet of dried soup cubes

1 tblsp. Garlic Powder

 

1) blanch the spinach in boiling salted water until wilted

2) mince the onion very finely

3) combine the onion with the spinach and mix with a wooden spoon

4) add the orégano to taste, salt, and a cube of vegetable broth with spices ( Latin Market ) 

5) break your 6 eggs and mix with the spinach and its spices

6) mix with an electric mixer until all is thoroughly blended & thick

7) put Olive Oil in a sauté deep pan and get it hot; skillet for Omelettes and Fritattas

8) pour in the spinach and egg blended mixture

9) 20 mins. to 25 mins. sauté on simmer flame until the mixture begins to turn golden & is firm in the interior.  

 

 *** this omelette can also be prepared in the Oven too.

 

Serve with: Crusty hot bread or toast; and Patatas Bravas - double fried potatoes with spicy sauce posted by Marge.

 

Enjoy,

Marge.