I lived in Spain for a while and loved the Spanish omelette. I've tried a few times to replicate it the traditional way but instead I have settled on these baked versions made in a muffin tin.

These are lovely served warm for a meal or served cold for a lunchbox or picnic. You could also add chorizo, ham, red pepper, bacon, asparagus or even peas!

spanish omelette

1 tsp Olive oil for oiling the muffin tray

1 large peeled potato cut into 6-8 chunks (waxy variety or new potatoes are also good) 

1 small onion quartered and then sliced finely 

3 eggs lightly beaten

small handful of spinach chopped

grated cheese (optional)

A few flat leaf parsley leaves chopped

Pinch of ground black pepper

Preheat the oven to 180C. Oil the muffin tins (6 individuals for these ingredients) and place in the oven to warm.

Heat a tsp of oil in a frying pan and add the onion and fry gently until soft. Don't allow to brown too much.

Bring a pan of water to the boil and add the potato. Allow to simmer for 10-12 minutes until it's is not quite cooked. To save time you could take out some potato early from a family meal and save to use.

Drain the pan and allow the potatoes to cool a little. Once they are cool enough to handle slice the potato into 5mm thick sections.

Take out the muffin tin and layer the potato, onion and spinach in the 6 oiled muffin tins. Add the pepper to the beaten egg and then pour the mixture equally into each tin and sprinkle with the chopped parsley.

Add the grated cheese on top if you like (we love these with cheese on)

Cook in the oven at 180 degrees for around 20 minutes or until golden brown.


July 26, 2019 — Suzanne Moore

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