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Spanish omelette with spinach and chives

Served hot or cold, a Spanish omelette is delicious, easy to make and fairly inexpensive.  This recipe is for a medium sized frying pan and will make enough for about 10 slices.

Method (serves 10)

  • Wash and halve the baby potatoes.
  • Boil the potatoes until cooked through, and then drain.
  • Meanwhile, heat the butter in a frying pan and gently cook the onions for about 5 minutes, until soft.
  • Add the potatoes to the pan and gently fry them for 3-4 minutes. 
  • Add the wilted spinach to the potatoes and onions in the pan. 
  • Beat the eggs in a jug with some salt, pepper and about half of the chives, pour them over the potatoes and keep cooking on the hob very gently for 5 minutes.
  • Transfer the pan under a heated grill (not too hot!) until it is cooked through. 
  • You can check this by sticking a knife in the middle and pulling the omelette apart gently to check that the eggs have cooked.
  • Turn out the omelette on to a plate and serve hot or cold, scattered with the remaining chives.


Print this recipe


  • 500g Waxy baby potatoes, such as Charlotte
  • 15g Butter
  • 2 Small onions, finely sliced
  • 400g Wilted spinach
  • 8-9 Eggs
  • 25g Pack chives
  • Pinch of salt


  • Energy: 136.9Kcal
  • Protein: 8g
  • Carbohydrates: 54.9g
  • of which sugars: 2.1g
  • Fat: 6.9g
  • Fibre: 1.6g
  • Salt: 0.4g

Approx. nutritional figures per serving size of 125g

This recipe contains

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