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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tip the spinach into a large colander and bring a kettleful of water to the boil. | 2. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out. | 3. Heat grill/broiler to high. | 4. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft. | 5. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. | 6. Stir the spinach into the potatoes. | 7. Pour in the eggs and cook, stirring occasionally, until nearly set. | 8. Flash the omelette under the grill/broiler to set the top. | 9. Ease the omelette on to a plate, then flip over back into the pan. | 10. Finish cooking the omelette on the underside and turn out onto a board. | 11. Serve cut into wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach leaf	14	ounces		115.0989	16.7092	14.4072	2.2623
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		sliced	60.0	14.01	1.65	0.15
potato	2		peeled sliced	-	-	-	-
egg	10			715.0	3.6	62.8	47.55

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.