Spinach Tortilla Omelet
From chefmeow 14 years ago
- 20 minutes to make
- Serves 2
SPINACH TORTILLA OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nelson Estate in Dallas, Texas in 1998.
Ingredients
- 1 pound fresh leaf spinach shopping list
- 1 pound potatoes shopping list
- 1 medium onion peeled and finely chopped shopping list
- 1 tablespoon grape seed oil shopping list
- 15 ounce can pureed tomatoes shopping list
- 6 medium eggs shopping list
How to make it
- Steam spinach until soft then boil potatoes until soft but still firm.
- Drain and set aside then sauté onion in oil until transparent.
- Add half the pureed tomatoes and simmer 4 minutes then beat eggs and divide in half.
- Mix one half with spinach and the other half with potatoes.
- Place spinach mixture into heated omelet pan and cook over moderate heat for 3 minutes.
- Place pan under a hot grill and allow top of omelet to rise slightly.
- Transfer to a serving plate and repeat operation with potato and egg mixture.
- Spread half the tomato mixture over spinach omelet and cover with potato omelet.
- Cover top with remaining tomato mix and serve.
People Who Like This Dish 3
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juels
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" It was excellent "