The PERFECT Mushroom & Spinach Omelette | Healthy & Delicious Recipe
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.
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Watch the Video Below on How to Make this Spanish Mushroom & Spinach Omelette
Spanish Mushroom & Spinach Omelette
- 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
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
While the oil is heating, roughly chop the onion, then add into the pan with the hot olive oil, mix together
Meanwhile, cut the mushrooms in half and roughly chop the spinach
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
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
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
Meanwhile, heat the same pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil
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
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
Slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!
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