Approx. cost – £3.00 a head
Fruit n veg count – 3
If you’re looking for a Spanish omelette recipe with a bit more punch, then our sausage and spinach take on the classic is definitely worth a try. Boosting out the protein quota thanks to the sausage and with a little extra in the way of veg with a healthy dose of spinach makes this the breakfast of champions.
Ingredients (per person):
• 4 eggs
• 3 sausages – grilled & chopped
• 125g spinach
• ½ tea spoon paprika
• ½ tea spoon turmeric
• 7 mushrooms – roughly chopped
• 1 shallot – chopped
• 50g cheese – grated
• 1 medium sized waxy potato
• Salt & pepper
• 1tbl spoon olive oil
Cooking instructions
If you’ve got eggs and a random collection of ingredients then you can put together loads of different variants of this recipe, but to stick to the Spanish omelette with sausage and spinach version simply:
1. Boil the potatoes in shallow water in a large frying pan until softened (5-7 mins). Drain and return to the heat with the chopped shallot & olive oil for a bit of a frying.
2. Put the oven on 200°c and add the mushroom, turmeric, paprika and salt & pepper (to taste) to the pan. Fry on a medium heat for a few minutes.
3. Add the spinach and chopped sausage to the pan and leave to cook, stirring occasionally.
4. While the spinach is cooking down, separate the yolk from the whites and give the whites a blitz with a fork until its good and bubbly. Then add the yolks and give a it all a final whisk for half a minute or so.
5. Pour the eggs over the ingredients in the pan and leave on a low-medium heat for five minutes.
6. Sprinkle the cheese over the top and pop the whole thing into the oven for a few minutes to finish it off.
7. When the cheese has melted, remove from the oven and with a thin plastic spatula ease the omelette away from the pan and turn onto a plate. Cut the booger up and serve (all to yourself if you’re lucky).
