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Preparation of spinach omelette with potatoes
- To prepare this omelette, the first thing you will do is separate the spinach leaves from the stems and place them to soak for five minutes with a tablespoon of coarse salt. Stir them carefully to dislodge the dirt.
- After time, rinse them, drain them, dry them and cut them into thin strips. Next, peel the onion and dice.
- Wash the potatoes, peel them, cut them into small cubes, sprinkle them with salt and mix them with the onion. Add the oil to a frying pan and fry the potatoes and onion until golden brown.
- Once ready, take it off the heat, drain the excess oil and let it cool on a plate.
- While the potatoes are done, pour plenty of water with a teaspoon of salt in a pot and when it comes to a boil, add the spinach leaves, cover and let them boil for five minutes.
- Over time, drain them in a colander, mash them with a fork to make sure they have released all the water. Excess moisture or oil can damage your tortilla.
- Beat the eggs in a bowl with a pinch of salt and black pepper and add the spinach, potatoes and onion and stir.
- Heat the pan where you made the potatoes, add a tablespoon of olive oil if it looks very dry and when it is hot, pour the mixture with the eggs to simmer.
- Turn your spinach omelette with potatoes when the surface sets with the help of a plate and when both sides are golden, remove from the heat. Enjoy!
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