- (serves 10)
- 500g waxy baby potatoes, such as Charlotte
- 15g butter
- 2 small onions, finely sliced
- 400g wilted spinach
- 8-9 eggs 25g pack chives
- Pinch of salt
Wash and chop baby potatoes in half. Boil the potatoes until cooked through, then drain.
Meanwhile, heat the butter in a frying pan and gently cook the onions for about 5 minutes, until soft.
Add the potatoes to the pan and gently fry them for 3-4 minutes. Add the wilted spinach to the potatoes and onions in the pan.
Beat the eggs with salt, pepper and about half the chives. Pour them over the potatoes, keep cooking on hob for 5 minutes.
Transfer the pan under a heated grill (not too hot!) until it is cooked through.
You can check this by sticking a knife in the middle and pulling the omelette apart gently to check that the eggs have cooked.
Turn out the omelette on to a plate and serve hot or cold, scattered with the remaining chives.