Potato Omelet with Spinach

Ingredients

• Potato1/2 medium (90 g)
• Onion1/4 count (38 g)
• Egg2 count (110 g)
• Oil1 tablespoon (10 ml)
• Spinach1 cup (30 g)

Instructions

1. 1

   Step 1

   Crack the egg in a bowl, add salt and pepper to taste and beat.

2. 2

   Step 2

   Peel the potato, slice finely and dry well to remove all the extra water. Then finely slice the onion.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, pour half the oil, spread and add the potatoes.

4. 4

   Step 4

   Fry each side for 2 minutes over medium heat. Then, remove and add the onion with a pinch of salt.

5. 5

   Step 5

   Stir-fry for 3-5 minutes or until the onion is translucent. Then, add the spinach, mix and cover.

6. 6

   Step 6

   Cook for 2 minutes until it reduces its volume. Remove the onion with the spinach, pour the remaining oil and spread.

7. 7

   Step 7

   Put the potatoes, onion and spinach on the beaten eggs. Mix well, pour on the pan and spread.

8. 8

   Step 8

   Cook each side for 3-4 minutes over medium heat. If you want, you can cover the pan once you flip the tortilla.

9. 9

   Step 9

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato Omelet with Spinach can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.