Steamed Spinach, and Spanish Omelette with a twist!

Serves three 

Ingredients: 

For the steamed spinach 

250g spinach; washed and dried 

5 garlic cloves; minced 

1 spring onion; green parts included and cut vertically into circles

1 tablespoon of extra-virgin olive oil 

2 tablespoons of water 

Sea salt and freshly ground black pepper to taste 

For the Spanish omelette 

5 organic eggs; beaten 

4 medium-sized yellow potatoes; washed and cut in cubes without removing skin 

4 shallots; peeled and cut crosswise into strips 

2 tablespoons of extra-virgin olive oil 

1 handful of fresh basil leaves; roughly chopped 

Sea salt to taste 

Preparation: 

To make the steamed spinach 

Put the garlic and spring onion in a pot over medium heat and cook in two tablespoons of water with the pot covered for about 2 minutes. Reduce heat to a very minimum, add spinach and olive oil, season with salt and black pepper, and then mix everything together. Cover the pot to preserve the heat and keep aside. 

To make the Spanish omelette 

Put potatoes in a pot, fill the pot with water until the potatoes are just submerged, and then bring to a boil over high heat. Reduce heat to a simmer and continue cooking for 10 to 15 minutes or until the potatoes become tender. Drain water through a colander and keep the potatoes aside. In a pan over medium heat, fry shallots in a tablespoon of olive oil for about 2 minutes. Reduce heat, add boiled potatoes, cook for about 5 minutes stirring regularly, and then keep aside. In a large bowl, combine the eggs, cooked potatoes, fresh basil, salt, and mix everything together. Put the remaining olive oil in a pan over medium heat and cook the egg mixture for 2 to 3 minutes. Using a plate, flip to the other side and cook for another 2 minutes. Attend to the omelette the entire time it is cooking, ensuring that it is slightly wet and not overcooked. Enjoy with the steamed spinach on the side!