This makes a great summer dinner and leftovers can be served cold in your lunchbox as is, or between sliced ciabatta.
1 large onion, diced
3 tbsp olive oil
1-2 cloves garlic, crushed
2 large potatoes, cooked, peeled and finely sliced
8 large eggs
salt and pepper to taste
Wash and chop the spinach. Put in a bowl then slowly pour boiling water over the top. When wilted, drain and refresh under cold water. Squeeze out the liquid and set aside.
Saute the onion in the oil in a large, non-stick frying pan. Add the garlic and stir for 30 seconds. Arrange the potatoes and spinach over the top.
Beat the eggs, salt and pepper until well combined. Pour the eggs over the potato mixture. Cook on low until nearly set.
Put under the grill to cook the top. Carefully shake the omelette on to a plate, then flip over back into the pan to finish cooking. Cut into wedges to serve. Serves 6-8