Spanish Omelette Torte
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
12
- Ingredients
- ¼ cup olive oil
- 2 large Red onions (thinly sliced)
- 4 cups baby Spinach (chopped)
- 1 dozen eggs
- 6 cups potatoes (peeled, parboiled and sliced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat broiler.
2.
Heat oil in a large skillet. Saute onion until tender, about 5 minutes. Add spinach and continue to cook until wilted. Remove from heat.
3.
In a large bowl, beat eggs. Add in the potatoes and stir to combine. Gently mix in the onions and spinach. Season with salt and pepper.
4.
Heat two, oven-proof skillets over medium heat. Spray generously with oil. Divide the egg mixture evenly between both pans. Cook for about 6 minutes until lightly browned on the bottom and almost set.
5.
Place pans in the oven and broil for about 3-4 minutes until tops are browned and egg is firm. Slide out from pans onto a cutting board and slice into 12 wedges. Serve.
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