Spanish spinach omelette

An omelet with spinach... tasty and healthy!

Preparation time: 30 minutes

5 large eggs
600 grams fresh (if you use frozen spinach 400 grams is enough)
2 large (or 3 smaller) cloves of garlic.
Arbequina olive oil

To work

1. Wash the spinach in cold water to remove any residual soil.
Heat a large amount of water in a saucepan over medium-high and add a little salt. When the water is boiling, add the spinach and cook for 3 minutes. Do this, depending on the size of the pan, in 2 or 3 times. Remove the spinach from the water with a slotted spoon and place in a colander. Blanching the spinach will remove the bitterness. Drain the spinach well, then chop it finely to mix well with the eggs.

2. Peel the garlic cloves and cut them into thin slices.

3. Put extra virgin olive oil in the frying pan and put it on a medium heat. When the oil is hot, add the garlic and fry until lightly browned (don\'t let it burn). Place the garlic on a separate plate. I usually don\'t use the garlic itself as they have left their flavor in the olive oil, but if you want you can add them to the egg-spinach mixture later.

4. Remove the pan from the heat to allow the oil to cool slightly (a few minutes). Once the pan has cooled down, add the spinach and return the pan to the heat over medium heat. The moisture in the spinach may cause it to splash if you don\'t let it cool down a bit. Add a little salt and stir well for 5 minutes (so that the spinach does not burn). The water from the spinach will now evaporate and become more compact. And it takes in the taste of the oil with garlic.

5. Break the eggs, put them in a bowl and add a little salt. Beat the eggs vigorously with a whisk (no foam should form). Add the spinach and, if desired, the garlic and stir to combine well.

6. Place the same skillet over medium heat and add a tablespoon of olive oil. Pour the spinach-egg mixture into the pan and fry the omelette. When the bottom is firm – and separate from the pan – the omelet can be turned over. Since the top may still be runny, it is helpful to use a lid or plate (which is larger than the pan) here. Put the lid on the pan and invert it. Carefully slide the omelette back into the pan and cook the other side.

Decide for yourself when the omelette is ready. If you prefer the omelette to be a little runny on the inside, turn the heat up a little (just a little bit) so it solidifies quickly on the outside, then put it on a plate. If you want the omelette to be perfectly cooked, turn the heat very low so that the outside does not burn, but the inside is cooked perfectly. Pierce the omelette with a fork to check how much moisture is left.