The most EPIC Spanish Omelette | White Bean & Spinach Omelette Recipe
This Spanish White Bean & Spinach Omelette, known in Spain as Truita Amb Suc, is possibly one of the most EPIC omelettes that hail from Spain. It´s packed with flavors, super easy to make and you can serve it either warm or cold.
This recipe is from the beautiful province of Tarragona in the region of Catalunya. It´s typically served for lunch or dinner, but you can always enjoy it for breakfast. Either way, make sure to serve it next to a crunchy baguette, for the ultimate Spanish experience.
For the filling of the omelette, I used canned white beans and bagged fresh spinach. You can also use frozen spinach here, just make sure to thaw it out and pat it completely dry. For the canned beans, make sure to rinse them under cold water, this way they absorb all the flavors.
TIPS & TRICKS to Make this Recipe: The trickiest part to this recipe is folding the omelette. Make sure to tilt the pan and gently fold it half when it´s time to fold it. If it breaks, no big deal. Once you flip it to cook the other side, it will cover the broken part. You can also use a plate to flip the omelette. Either way, make sure to use a nonstick fry pan here, otherwise the omelette will stick and break apart.
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Watch the Video Below on How to Make this White Bean & Spinach Omelette Recipe
White Bean & Spinach Omelette Recipe | Truita Amb Suc
FOR THE OMELETTE
- 3 tbsp extra virgin olive oil 45 ml
- 3 cloves garlic
- 2 cups fresh spinach 100 grams
- 1 1/4 cups canned white beans 200 grams
- 4 cage-free organic eggs
- pinch sea salt
- dash black pepper
FOR THE ROMESCO SAUCE
- 5 jarred roasted red bell peppers
- 1/4 cup canned tomato paste 60 grams
- 1 clove garlic
- 8 roasted almonds
- 8 roasted hazelnuts
- 1 tsp sherry vinegar 5 ml
- 1/4 cup extra virgin olive oil 60 ml
- pinch sea salt
- dash black pepper
To make the romesco sauce, add in 5 jarred roasted red bell peppers into a food processor, along with 1/4 cup canned tomato paste, 1 clove garlic, 8 roasted almonds & 8 roasted hazelnuts (I bought mine preroasted from the nut aisle at the market), 1 tsp sherry vinegar and 1/4 cup extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 2 to 3 minutes or until you end up with a creamy sauce with no lumps, set aside
Roughly chop 3 cloves garlic, roughly chop 2 cups fresh spinach, drain a can of white beans into a sieve and rinse under cold water and crack 4 eggs into a large bowl, season with sea salt & black pepper and whisk together
Heat a large nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the chopped garlic, mix with the olive oil, after 1 minute add in the chopped spinach and mix together, once all the spinach is wilted (about 1 to 2 minutes), add in the drained white beans (about 1 1/4 cups) and season with sea salt & black pepper, gently mix together until well mixed, then transfer everything into the bowl with the whisked eggs, gently mix together and let it sit for a couple of minutes
Meanwhile, heat the same pan with a medium heat and add in 1 tbsp extra virgin olive oil, swirl it around so it covers the entire surface of the pan
After a couple of minutes add the egg mixture into the pan, gently mix it so everything is evenly distributed, after 3 minutes gently fold the omelette in half, after 30 seconds flip it to cook the other side, then remove from the heat
Cut the omelette into 4 evenly sized pieces and top off each piece with the romesco sauce, enjoy!
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