Spanish omelette recipe with spinach & mushroom - Tapas

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Spanish omelette with sausage and spinach

Approx. cost - £3.00 a head

Fruit n veg count - 3

Ingredients (per person):

If you’ve got eggs and a random collection of ingredients then you can put together loads of different variants of this recipe.

1. Boil the potatoes in shallow water in the 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 spatular 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).