Spinach & ricotta Spanish omelette

An omelette recipe great for any meal, it’s filling and flavourful.

Preparation time:10 minutes
Cooking time:15 minutes
Total time:25 minutes

Serves: 2-3


  • 150g small Charlotte potatoes, sliced
  • 260g pack essential Waitrose Spinach
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 4 medium Waitrose British Blacktail Free Range Eggs, beaten
  • 100g ricotta
  • 3 tbsp skimmed milk
  • Cauliflower
  • Mixed salad, to serve


  1. Cook the potatoes in boiling water for 6–8 minutes or until tender, then drain. Place the spinach in a large bowl, cover and microwave for 2–3 minutes or until just wilted, then squeeze the excess liquid out and roughly chop.
  2. Meanwhile, heat the oil in a 23cm frying pan and cook the onion
    for 3–4 minutes until softened. Stir in the potatoes.
  3. Beat together the eggs, ricotta, milk and wilted spinach. Pour into the pan, mixing to combine, and cook gently for 4 minutes.
  4. Place the pan under a preheated grill for 3–4 minutes until the omelette is golden and completely set. Allow to cool slightly then slide out of the pan, cut into wedges and serve with salad.
  5. For the cauliflower crunchy topping- pulse several florets in a blender until they resemble rice, sprinkle over the omelette and grill for a few minutes until crunchy.

Thanks Waitrose for the recipe! If you want more ideas, check out their recipe pageWaitrose logo

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