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Recipe details
Potato and Spinach Omelette
A folded stovetop omelette filled with tender potato, wilted spinach, and onion. An easy dinner recipe with step-by-step instructions.
≈ 110 kcal/100 g · ≈ 373 kcal/serving
35 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato, peeled150 g
large eggs100 g
yellow onion, finely diced40 g
baby spinach40 g
olive oil10 ml
salt1 g
black pepper0.5 g
Cookware and utensils
8-inch nonstick skillet
mixing bowl
chef's knife
cutting board
spatula
Directions
01
Dice the peeled potato into 1/2-inch cubes.
Products
potato, peeled — 150 g
Action
Dice
Time
3 min
Temperature
room temperature
02
Whisk the eggs with the salt and black pepper in a bowl.
Products
large eggs — 100 g; salt — 1 g; black pepper — 0.5 g
Action
Whisk
Time
2 min
Temperature
room temperature
03
Heat the olive oil in the skillet over medium heat.
Products
olive oil — 10 ml
Action
Heat
Time
2 min
Temperature
medium heat
04
Cook the potato and onion until the potato is tender, stirring occasionally.
