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Spinach Omelette

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

Spinach OmeletteHow 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

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