Spanish Spinach Omelette
Brighten up your mornings or elevate your brunch game with this delicious and wholesome Spanish Spinach Omelette—a Mediterranean-inspired twist on the classic tortilla de patatas! Packed with six protein-rich eggs, vibrant baby spinach, and the flavorful duo of caramelized onion and garlic, this recipe offers a satisfying balance of taste and nutrition. A touch of smoky paprika infuses warmth and depth, while the simplicity of cooking in olive oil enhances the dish's authentic Spanish flair. Perfectly golden and easy to prepare in just 30 minutes, this omelette is ideal for busy weeknights or a leisurely weekend meal. Serve it sliced into wedges, either warm or at room temperature, for a versatile, crowd-pleasing dish that doubles as a healthy meal prep option.
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Recipe Information
Ingredients
- 6 pieces eggs
- 150 grams baby spinach
- 1 medium onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash and roughly chop the baby spinach if necessary. Peel and finely dice the onion and garlic.
In a medium bowl, crack the eggs, season with salt and pepper, and whisk until smooth and slightly frothy. Set aside.
Heat 2 tablespoons of olive oil in a medium-sized non-stick skillet over medium heat.
Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
Add the minced garlic and paprika to the skillet. Cook for another 1 minute, stirring to release the aromatics.
Toss in the spinach and cook until wilted, about 3 minutes. Spread the spinach mixture evenly across the skillet.
Lower the heat to medium-low. Pour the whisked eggs over the spinach mixture, tilting the pan slightly to ensure the eggs spread evenly.
Cook the omelette for 5–7 minutes, or until the edges are set and the center is slightly wobbly.
Run a spatula around the edges of the omelette to loosen it. Place a large plate over the skillet and carefully flip the omelette onto the plate.
Slide the omelette back into the skillet, uncooked side down, and cook for another 3–4 minutes, or until completely set.
Remove the Spanish Spinach Omelette from the skillet, slice into wedges, and serve warm or at room temperature.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 358 mg | 28% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
