Spinach Omelette aka Tortilla de Espinacas

Spinach Omelette

Spinach Omelette


My grandmother always scolded me when I used the word “kid” instead of the word “child,” and please don’t you leave a comment scolding me either, when I say that I never met a kid who liked to eat spinach. Isn’t that why they came up with the cartoon Popeye, to get little kids to eat spinach? And that trick only worked with relative success. On the other hand, most adults do seem to eat spinach. Something happens to the taste buds of teens and young adults. They miraculously seem to get over their aversion to this green.

Spinach, as you can probably well image, is among the 38 Power Foods that our blog group is writing about this week. Eating it does have its advantages. It ranks high for nutrient density and anti-oxidant benefits. And it’s packed with vitamin K, which is good for bones, and vitamin A, which is good for vision, red blood cell production, and for supporting the immune system to maintain a healthy body. Just look at Popeye!

About the recipe – I often make  an omelette with vegetables. In Spain, when you cook an the omelette on both sides it’s called a tortilla, but it’s generally made with potatoes. Making a spinach omelette is a healthy alternative. I’ve made it with frozen spinach and I’ve made it with fresh spinach. The conclusion is that it tastes good either way!


Prep Time: 10 minutes     Cook Time: 10 minutes    Servings: 4 as side dish


1 small onion, finely chopped

5 eggs

1 pound frozen spinach, thawed

2-1/2 tablespoons olive oil



1. Steam the spinach just until it has wilted and the leaves have turned dark green. Rinse it under cold water and then squeeze all the water out. Let it rest a minute and then squeeze out as much water as you can. Chop the spinach and set it aside.

2. Sauté the onion in and 8-inch non-stick frying pan. When the onion is translucent remove it from the pan, and let it cool.

3. Place the eggs in a medium bowl, whisk until they are well blended and then add the cooled onions, the chopped spinach, and ¼ teaspoon of salt.

4. Place 1-1/2 tablespoons of olive oil in the frying pan and heat the pan to medium-high. When the oil is hot, add the egg mixture. After 5 minutes or so, you should see the egg starting to set up. If you stick a spatula under the tortilla and it holds together well, then it’s ready to flip.

5. Place a plate over the frying pan. If you are right-handed, hold the frying pan by the handle with the right hand and place your left hand on top of the plate. Quickly flip the pan over 180°. Now your left hand will be holding the plate from underneath. (Reverse the process if you are left-handed. Your left hand will hold the panhandle and the right hand will be on top of the plate, and then you will flip the pan over.)

6. If the pan is dry add a little more oil and spread it around. Slide the tortilla back into the pan and allow it to cook another seven to eight minutes. Use a spatula to push down the sides so the edges become more rounded. If the top of the tortilla is uneven, pat it with the spatula to even it out. You don’t want a lumpy tortilla. Flip the tortilla out onto a serving platter when it is done.

Note* – Many Spaniards flip the tortilla 2 to 3 times because the extra flips help to shape the tortilla.



The World’s Healthiest Foods

Power Foods: 150 delicious recipes with the 38 healthiest ingredients


If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.


Check out what these other bloggers have cooked up!

Alyce – More Time at the Table, Ansh – Spice Roots, Bambi – Adobo Down Under, Casey – SweetSav Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks Martha – Simple-Nourished-Living, Mireya – My Healthy Eating Habits, Sarah – Everything in the Kitchen Sink,


This recipe is also posted at Pennywise Platter, Full Plate Thursday, and Whole Foods Wednesday