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Spinach & ricotta Spanish omelette
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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
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.
Try grating over a little cauliflower ‘rice’ before popping under the grill for a crunchy topping.
Typical values per serving:
168μg folic acid, per serving (for 3)
This recipe was first published in December 2015.