Recipe
for :
This
recipe for Spinach Omelette has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
A very satisfying omelette, which is often eaten as
a light lunch or supper. However when served slightly
cooled and in small pieces it is the perfect spring
tapas dish.
Ingredients
for Spinach Omelette
2 medium potatoes
1 medium onion
A good sized bunch of fresh spinach
4 cloves garlic
6-8 eggs
3 tablespoons water
Salt and pepper
 How
to make Spinach Omelette
- Peel
the garlic, onion and potatoes and then slice as finely
as you can. Wash the spinach under running water to
remove loose dirt and drain.
- Heat
about 300ml of extra virgin olive oil in a large non
stick frying pan then add the onion, potatoes and
the garlic. Lower the heat and cook for 20 minutes
or so until tender.
- Meanwhile,
cook the spinach in fast boiling water for a few minutes
until just wilted and drain well then set aside.
- Beat
the eggs together with the water in a large mixing
bowl, season and then add the cooked spinach and mix
again.
- When
the potatoes are cooked and soft, carefully drain
away the majority of the olive oil, leaving just enough
to finish the omelette.
- Add
the egg mixture to the pan, stir once and then leave
to cook on a low heat for a further 15 minutes until
cooked through - finishing off under the grill if
necessary.
- Remove
from the pan and allow to cool slightly, then serve
in bite sized chunks on small pieces of bread and
drizzle with olive oil.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
|
