Spain on a Fork > All Recipes > Main Dishes > The PERFECT Mushroom & Spinach Omelette | Healthy & Delicious Recipe
All Recipes, Main Dishes / March 17, 2023

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.

Mushroom & Spinach Omelette
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.

Mushroom & Spinach Omelette
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.

Mushroom & Spinach Omelette

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.

Mushroom & Spinach Omelette

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Mushroom & Spinach Omelette

Mushroom & Spinach Omelette
5 from 3 votes

Spanish Mushroom & Spinach Omelette

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8
Calories 134 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. While the oil is heating, roughly chop the onion, then add into the pan with the hot olive oil, mix together

  3. Meanwhile, cut the mushrooms in half and roughly chop the spinach

  4. 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

  5. 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

  6. 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

  7. Meanwhile, heat the same pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil

  8. 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

  9. 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

  10. Slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!

Nutrition Facts
Spanish Mushroom & Spinach Omelette
Amount Per Serving
Calories 134 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 123mg41%
Sodium 73mg3%
Potassium 404mg12%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 2837IU57%
Vitamin C 10mg12%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. D

    5 stars
    Question – The video says to use 2 lbs of mushrooms while the recipe on the website say to use 1lb. Which is correct?


    22 . Mar . 2023
    • Spain on a Fork

      1 lbs mushrooms is correct, I made in an error in the video 🙂 Much love!

      23 . Mar . 2023
  2. iris Pena

    5 stars
    love all your recipies.

    19 . Mar . 2023
    • Spain on a Fork

      Thank you! Much love 🙂

      20 . Mar . 2023
  3. Michelle

    5 stars
    Delicious recipes for the family

    18 . Mar . 2023
    • Spain on a Fork

      Agreed! Thanks for the comment 🙂 Much love

      19 . Mar . 2023
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  5. Ramya

    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 . 2023
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      19 . Mar . 2023

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