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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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SPINACH TORTILLA OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nelson Estate in Dallas, Texas in 1998. Ingredients:
1 pound fresh leaf spinach |
1 pound potatoes |
1 medium onion peeled and finely chopped |
1 tablespoon grape seed oil |
15 ounce can pureed tomatoes |
6 medium eggs |
Directions:
1. Steam spinach until soft then boil potatoes until soft but still firm.
2. Drain and set aside then sauté onion in oil until transparent.
3. Add half the pureed tomatoes and simmer 4 minutes then beat eggs and divide in half.
4. Mix one half with spinach and the other half with potatoes.
5. Place spinach mixture into heated omelet pan and cook over moderate heat for 3 minutes.
6. Place pan under a hot grill and allow top of omelet to rise slightly.
7. Transfer to a serving plate and repeat operation with potato and egg mixture.
8. Spread half the tomato mixture over spinach omelet and cover with potato omelet.
9. Cover top with remaining tomato mix and serve.
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