400g bag spinach leaves

3 tbsp olive oil

1 tbsp chopped chives

2 large potatoes, peeled and finely sliced

10 eggs


Tip the spinach into a large colander and bring a kettleful of water to the boil.

Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.

Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the potato for about 10 mins until the potato is soft.

While the potato is cooking, beat the eggs together in a large bowl and season with chives, salt and pepper.

Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top.

Ease the omelette on to a plate, then flip over back into the pan.

Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Spanish spinach omelette
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