Fresh Spinach Omelette Recipe: Very Rich and Simple

Fresh Spinach Omelette

This fresh spinach omelet recipe is very rich and simple. It made with very few ingredients, and it needs nothing else. It can be taken cold or hot, more or less curdled, and it is ideal for serving as an appetizer or even as a main dish. In fact, even in a sandwich it is very good and is ideal for taking a picnic.

It is one of my favorite tortillas because I love spinach, but you can follow this same recipe to make it with other vegetables, for example, zucchini or eggplant, only in that case the vegetables would not need to be cooked first but sauteed.

We like that the egg is perfectly curdled but without losing juiciness, although we also know that there are those who like the interior to be a little liquid, so in the recipe, I give you the instructions to prepare it to your liking.

Fresh spinach omelette recipe

You will also find tips to flip the tortilla without problems since with a bit of skill and tools. Basically, a non-stick pan and a lid or the dish of its size surely you do not fail.


  • 5 eggs.
  • 2 bunches of fresh spinach, which usually weigh about 600 gr in total. If you use frozen spinach, I calculate that you would need about 400 gr.
  • 2 large garlic cloves or 3 smaller ones.
  • Olive oil and salt.


Start preparing spinach. If they are fresh, cut off the root part and wash them very well in a bowl with cold water. It helps to remove dirt.

Put plenty of water in a small pot over medium-high heat with a little salt, and when it boils go cooking the spinach in batches (I have needed 2 batches, one for each bunch) for just 3 minutes and remove them with a slotted spoon to a plate What we are doing with this method is to bleach them, getting them to take away much of their characteristic bitterness.

Drain the spinach very well and cut them a little so that later they can be mixed well with the eggs.

Peel the garlic cloves and shape them into thin slices.

In the pan in which you go to prepare the tortilla to add a little olive oil and put it over medium heat. Add the garlic and cook them until they are browned on all their faces but without burning. Remove them to a separate plate. I rarely use them since they have left the flavor in the oil, but if you like to find them, you can later throw them into the mixture of eggs and spinach.

In that same oil cook the spinach. So you don’t skip too much at the beginning, remove the pan from the heat and as soon as it has cooled a little, add the spinach and return the pan to the heat at medium temperature.

Pour them a little salt and skip them for about 5 minutes or until they are to your liking. They release enough water and they have that taste of oil with the garlic that suits them so well.

In a bowl, shell the eggs, pour them a little salt and beat them vigorously with some rods or a fork, although there is no need to generate foam.

Add the spinach and the garlic and stir everything so they are well mixed and impregnated.

Put the same pan over medium-low heat with a little oil and now curdle the tortilla. Pour the mixture of eggs and spinach into the pan, and when you notice that it has curdled down. You can check it by moving the pan a little and seeing that everything goes together in a united block and detached from the pan. Then that’s when you should give it the return.

To flip it, take a lid or dish larger than the pan. Cover it and now pour the contents of the pan into the plate or lid. So, you can now see the curdled part of the tortilla from above. Carefully slide the tortilla back from the plate to the pan so that it sets on that side.

Now you decide the point. If you prefer that the tortilla is a little liquid inside, put the fire a little stronger (just a little) so that it curds quickly on the outside and set it aside on a plate. If you like it better than it is perfectly curdled keep the fire very soft so that it does not burn on the outside, but that the interior is perfectly set. You can do the test with a stick, introducing it to check how much liquid is inside. And ready!

Time: 30 minutes
Difficulty: Easy

Serve and taste:

The tortillas are ready to consume at the moment, freshly warm. However, we are many fans of cold tortillas, those tortillas that have completely set and that you have done a few hours before or even the night before, to take them with a good rest. A show!

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