300grmswaxy potatoesany variety I prefer King edward
2tbsprapseed/ olive oil
200grmsfresh spinachcan be frozen (defrosted)
Peel and chop the onion, garlic, potatoes. Wash the fresh spinach, chopped if necessary. I just leave it as I like texture in the omelette.. If using frozen spinach defrost them first. (I use about 5 cubes of frozen spinach (about 200 grms). Beat I egg up with a bit (30 mls) of milk to loosen it. In a separate bowl beat the rest of the 2 eggs add a bit of milk again.
In a frying pan, first of cook the spinach omelette ingredients. Heat up one tablespoon of oil and fry the chopped onion and garlic till fragrant but not burn on medium heat. Add the leek (if using) and the potatoes. Saute it till gets cooked for about 15 minutes. This cooking time depends on how small the chopped potatoes are. The smaller they are the quicker it cooks. Then add the fresh or frozen spinach. Once cook then take it out of the frying pan.
Heat up the rest of the oil and add the beaten 1 egg mixed with a bit of milk. Spread it out in a thin layer enough the cover the spinach ingredients. Then quickly add the cooked spinach omelette ingredients. After that add the rest of the beaten 2 eggs. Cover with a lid (use any lid that is bigger than the frying pan). Cook on medium heat. Once the egg the cook which is about 3-5 minutes. It is ready.
You will need a frying pan with lid for the best result. Or use a pot lid that bigger than the frying pan if there is not one that comes with the frying pan.[mailerlite_form form_id=2]