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.