Spanish Omelette with a Twist

This is a new twist on a classic Spanish omelette - Tortas Patatas. Perfect straight out of the oven, it is such an easy dinner recipe.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: Spanish Omelette Recipe

Total Time: 30

Servings:

Equipment

Oven
Microwave
Microwave proof bowl
Oven-proof deep frying pan or casserole dish
Stovetop
Small chopper or blender

Ingredients

2 potatoes large
1 red onion
½ bunch coriander
Tasty cheese 60g
9 eggs
½ teaspoon nutmeg
Feta cheese 100g
Olive oil ¼ cup
200 g baby spinach frozen spinach works well too
Pine nuts 4 tbsp
1 lemon
Salt and pepper

Instructions

Preheat your oven to 200 C (400 F). Peel potatoes, roughly chop, cover with water and microwave on high for 6 minutes.
2 potatoes
Peel and slice onion into wedges. Roughly chop coriander. Grate 60g tasty cheese.
1 red onion, ½ bunch coriander, Tasty cheese
In a bowl, mix together eggs, nutmeg, salt and pepper. Crumble in 50g of feta and 30g of tasty cheese, and mix to stir.
9 eggs, ½ teaspoon nutmeg, Feta cheese, Salt and pepper, Tasty cheese
Place a deep, oven-proof, non-stick frying pan or casserole dish on medium heat. Add a tablespoon of olive oil, onion and salt and pepper and cook, stirring until the onion has softened. Add baby spinach (sub. frozen) and cook until the spinach has wilted.
TIP: If you’ve used defrosted frozen spinach, cook off the excess liquid in the pan.
1 red onion, Olive oil, Salt and pepper, 200 g baby spinach
Once potatoes have cooked, drain and add into the pan with a tablespoon of olive oil. Mix so everything is well coated. This will make it easier to remove the frittata from the pan later. Add a little salt and pepper here now too.
Olive oil, Salt and pepper
Take the pan off the heat and pour in the egg mixture and stir briefly (you don’t want the egg starting to set while you stir or it will become like scrambled eggs).
Top your frittata with the remaining 50g of feta, 30g grated cheese and 2 tablespoon pine nuts then put in the hot oven for 15 minutes.
TIP: Put the pine nuts on top last so they brown in the oven.
If you are worried about your little one eating pine nuts, don’t add them to the top of your frittata. Instead, place on a separate tray and brown in the oven, then serve on adult plates only.
Tasty cheese, Feta cheese, Pine nuts
In a small blender or chopper, place lemon juice, coriander, 2 tablespoons olive oil and 2 tablespoons pine nuts and whizz to make a zingy green sauce.
½ bunch coriander, Olive oil, 1 lemon, Pine nuts
Once the frittata has cooked (it should be golden and puffed up and not jiggle in the middle), take it out of the oven and give it a few minutes to rest. Slice into the number of serves you need, then put a teaspoon of olive oil on a spatula and slide around the edge of the pan to help get the slices out. Serve with coriander dressing dolloped over the top.
For little ones, cut into fingers and serve dressing on the side.
If you cooked pine nuts separately, add them to the adult plates.
Olive oil

Nutrition