This Spanish Mushroom & Spinach Omelette is packed with flavors, made with heart-healthy ingredients and all done in about 30 minutes. Serve it next to a crunchy baguette for the ultimate experience.
This omelette is known in Spain as Tortilla de Champiñones y Espinacas. It´s typically served for either Almuerzo (early lunch) or dinner. But you can totally enjoy it for breakfast. Either way, it can be served warm, at room temperature or even chilled.
For this recipe I used white mushrooms, but you can also use baby portabellas. For the spinach I used fresh bagged spinach. But frozen spinach can also be used. Just make sure to fully thaw it out and then pat it completely dry.
TIPS & TRICKS to Make this Recipe: Make sure to cook the omelette on a low-medium heat. Otherwise it will brown to quickly on the outside and not fully cook in the inside. To flip the omelette, use a plate that is slightly smaller than the pan. This makes it much easier to flip the omelette vs a plate that is bigger than the pan.
Key Ingredients & Cookware I used in this Recipe:
NONSTICK FRY PAN I USED
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Spanish Mushroom & Spinach Omelette
Spanish Mushroom & Spinach Omelette
Ingredients
- 4 tbsp extra virgin olive oil 60 grams
- 1 large onion
- 1 lbs white mushrooms (washed & dried) 450 grams
- 8 oz fresh bagged spinach 240 grams
- 6 eggs
- pinch sea salt
- dash black pepper
Instructions
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Heat a large nonstick fry pan (I used an 11 inch / 32 cm pan) with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
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While the oil is heating, roughly chop the onion, then add into the pan with the hot olive oil, mix together
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Meanwhile, cut the mushrooms in half and roughly chop the spinach
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After 6 to 7 minutes and the onions are lightly sauteed, add in the mushrooms, mix together, then place the mushrooms in a flat layer and cook without mixing for 1 minute, then mix and once again place in a flat layer and cook for 1 minute, continue to cook the mushrooms in this technique
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Once the mushrooms are lightly sauteed, about 5 to 6 minutes, add in the chopped spinach, add in batches to not overcrowd the pan, mix the spinach with the mushrooms so it easily wilts, once all the spinach has been added, season everything with sea salt & black pepper, mix together and turn off the heat
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Crack the eggs into a large bowl, season with sea salt & black pepper and whisk together, then add in the mushroom and spinach mixture, mix together and let it sit for a couple of minutes
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Meanwhile, heat the same pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil
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After a couple of minutes add in the egg mixture, make sure it´s all in a flat layer, after a couple of minutes run a spatula through the outer edges to ensure the omelette is not sticking to the pan
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About 4 to 5 minutes after adding the egg mixture, place a plate that is a bit smaller than the pan over the pan, in one swift move flip the pan into the plate, then slide the omelette back into the pan to cook the other side, using the back of the spatula, compact the omelette from the outer edges towards the center, this gives it that classic rounded edge, cook for another 3 to 4 minutes, then remove from the heat
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Slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!
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Jamie
Can I add cheese? And do I have to re evaluate any of the instructions to do so?
09 . Oct . 2024Spain on a Fork
Yes you can add cheese, just add it to the whisked egg mixture 🙂 Much love
12 . Oct . 2024Sam Wang
02 . Aug . 2024We’ve made this omelette many times and we love it! We usually have it with Agua de Valencia :). We halve the recipe and use an 8-inch skillet. I have two questions. After cooking the veggies, there is a lot of juice in the pan – should we add all of it to the eggs? And when the omelette starts cooking, we have a pinhole “vent” where steam escapes. Sometimes this pinhole is at the edge, but sometimes it is in the middle of the omelette. I have the heat on low-medium. Is this normal, or am I doing something wrong?
Spain on a Fork
You can discard or add the juices, adding them adds more flavor, as for the vent where the steam escapes, that is normal 🙂 Much love
03 . Aug . 2024D
Question – The video says to use 2 lbs of mushrooms while the recipe on the website say to use 1lb. Which is correct?
Thanks!
22 . Mar . 2023Spain on a Fork
1 lbs mushrooms is correct, I made in an error in the video 🙂 Much love!
23 . Mar . 2023iris Pena
19 . Mar . 2023love all your recipies.
Spain on a Fork
Thank you! Much love 🙂
20 . Mar . 2023Michelle
18 . Mar . 2023Delicious recipes for the family
Spain on a Fork
Agreed! Thanks for the comment 🙂 Much love
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18 . Mar . 2023Ramya
Cant wait to make this soon for me i love mushrooms soooooooooooooooo much i never had spanish mushroom and spinach omelette before perfect for my after office meals love your recipes as always brightens up my day everyday after work
17 . Mar . 2023Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
19 . Mar . 2023