Spinach Omelette - Pilar Hernández's Chilean Kitchen
I love tortillas; they're easy to make, inexpensive, and a great way to eat lots of vegetables. You can serve them with rice, roasted potatoes, or some protein: salmon, steak, breaded cutlets, roasted chicken, etc. Plus, this spinach tortilla is very simple to prepare.
Ingredients · Servings 4
- 2 bags of spinach (or 1 kilo)
- 2 eggs
- 2 tablespoons of milk or cream
- salt, pepper, oil
Method · PT-497396H57M28S
- Wash and drain the spinach. Cook it for 3 minutes on full power in the microwave. Drain any excess water. Let it cool for about 5 minutes.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Stir until combined. Pour over the cooked spinach and stir.
- Heat a medium skillet with 1 tablespoon of oil over medium heat.
- Pour the spinach into the pan and cook over medium heat for 15 minutes or until the center is cooked.
- Turn the tortilla over with the help of a plate and cook on the other side for about 5 minutes until golden brown.
- Serve hot or warm.
If you have any leftover vegetable or tomato sauce, you can use it on top of the spinach omelet. A classic Chilean dish, and for good reason. You can also add caramelized onions, but I didn't have time this time.
Description
Tasty and simple.
