Catalan Spinach Omelette Recipe (Spinach, Raisins and Pine Nuts)

Damián

11 years ago

There was a time when I regularly met a study group with a small group of friends. We used to meet on Saturday or Sunday morning. We used to start with a big breakfast. But sometimes when we did not want to get up too early, we met to study first and then had lunch all together. Both for breakfast and for lunch each of us always brought something. I remember that in one of these breakfasts my pistachio cake was really appreciated. I also remember that for lunch our favorite was always the spinach omelette one of our friends made. This is his recipe.

Catalan Spinach Omelette Recipe (Spinach, Raisins and Pine Nuts)

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Serves: 4 Time: 1 h Difficulty: Easy

Ingredients

400 g of spinach, washed and without the stems
50 g raisins
50 g pine nuts
4 medium eggs
1 onion, diced
Olive oil
Salt

Directions

Boil the spinach in boiling water for about 10 minutes. Drain in a colander while you continue with the remainder of the recipe.
In a skillet, heat 4 tablespoons of olive oil and brown the onions on medium heat.
Add the raisins and pine nuts. Sauté for two minutes.
Then, add the spinach well drained. Stir and cook for about 5 minutes, stirring occasionally. Let it cool a little.
Beat the eggs in a large bowl and mix in the spinach. Salt to taste. My measure of salt is a teaspoon not very full.
In a frying pan (23 to 24 cm diameter), spread on the surface a little of olive oil and heat over medium-high heat.
Pour in the egg and spinach mixture. Reduce the heat to medium-low and cook for about 5 minutes.
Flip the omelette, using a large plate.
Place the omelette in the pan again and give it a round shape with a spatula.
Cook again for about 5 minutes and it’s ready!

Hints, Tips, and Tricks

It is better to completely cook the egg in this recipe. If you let the egg a little raw, it is not as good as in the traditional Spanish tortilla.
You can serve it as a main course with a green salad.

Categories: recipe verduras