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    Spinach and ricotta Spanish omelette

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    Spinach and ricotta Spanish omelette

    This protein-rich omelette contains green, leafy spinach, giving you 1 of your 5 a day. Spinach is also rich in folate, which is essential for a healthy immune system.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 2 - 3


    150g small Charlotte potatoes, sliced
    260g pack essential Waitrose Spinach
    1 tbsp olive oil
    1 onion, sliced 
    4 medium Waitrose British Blacktail Free Range Eggs, beaten
    100g ricotta
    3 tbsp skimmed milk
    Mixed salad, to serve


    1 Cook the potatoes in boiling water for 6–8 minutes or until tender, then drain. Place the spinach in a large bowl, cover and microwave for 2–3 minutes or until just wilted, then squeeze the excess liquid out and roughly chop.

    2 Meanwhile, heat the oil in a 23cm frying pan and cook the onion for 3–4 minutes until softened. Stir in the potatoes. 

    3 Beat together the eggs, ricotta, milk and wilted spinach. Pour into the pan, mixing to combine, and cook gently for 4 minutes. 

    4 Place the pan under a preheated grill for 3–4 minutes until the omelette is golden and completely set. Allow to cool slightly then slide out of the pan, cut into wedges and serve with salad.

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    Cook’s tip

    Try grating over a little cauliflower ‘rice’ before popping under the grill for a crunchy topping.


    Average user rating

    3 stars