Can I add other vegetables to this omelet?
Yes, finely diced onions, bell peppers, or mushrooms can be sautéed with the spinach for added flavor and texture.
BREAKFAST
Catalan Spinach and Cheese Omelet (Truita d'Espinacs i Formatge)
This traditional Catalan omelet, known as Truita d'Espinacs i Formatge, is a delightful and savory breakfast or brunch option. It combines fresh spinach with a blend of cheeses, creating a flavorful and satisfying dish that's easy to prepare.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, whisk together the 4 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper until well combined.
02
Heat 1 tablespoon olive oil in a 9-inch non-stick skillet over medium heat. Add the 5 ounces of fresh spinach and cook, stirring occasionally, until wilted, about 2-3 minutes. Remove the spinach from the skillet and squeeze out any excess water.
03
Return the spinach to the egg mixture, along with 1/4 cup shredded Manchego cheese and 1/4 cup shredded mozzarella cheese. Stir gently to combine.
04
Pour the egg and spinach mixture back into the same skillet over medium-low heat. Spread the mixture evenly.
05
Cook for 5-7 minutes, or until the edges are set and the bottom is golden brown. Carefully flip the omelet using a large spatula and cook for another 3-5 minutes, or until the cheese is melted and the omelet is cooked through.
06
Slide the Catalan Spinach and Cheese Omelet onto a serving plate, cut in half, and serve immediately.
About This Recipe
This traditional Catalan omelet, known as Truita d'Espinacs i Formatge, is a delightful and savory breakfast or brunch option. It combines fresh spinach with a blend of cheeses, creating a flavorful and satisfying dish that's easy to prepare.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, you can sauté a finely minced clove of garlic with the spinach. Ensure your skillet is truly non-stick for easy flipping.
Easy Substitutions
If Manchego cheese is unavailable, a sharp cheddar or Gruyère can be used. Feta cheese also works well for a tangier flavor. You can substitute kale for spinach, just ensure it's finely chopped and well-wilted.
Storage & Reheating
Leftover omelet can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Serving Suggestions
Serve this omelet with a side of toasted crusty bread, a simple green salad with a vinaigrette, or a fresh tomato salad. It also pairs wonderfully with a dollop of aioli or a sprinkle of fresh parsley.
Common Mistakes
Overcooking the omelet can make it dry and rubbery; cook until just set. Not squeezing excess water from the spinach can make the omelet watery. Using too high heat will burn the outside before the inside cooks. Not seasoning the eggs adequately will result in a bland omelet. Using a skillet that is too small will make the omelet too thick and difficult to cook evenly.
Frequently Asked Questions
What's the best way to flip a large omelet?
Use a large, wide spatula. You can also slide the omelet onto a plate, then invert the skillet over the plate and flip it back into the pan.
Can I prepare the ingredients ahead of time?
You can chop the spinach and shred the cheeses a day in advance. Whisk the eggs just before cooking for the best texture.
MORE TO KNOW
The key to a perfect Catalan omelet (truita) is to cook it slowly over medium-low heat, allowing the eggs to set evenly without browning too quickly. A good non-stick pan is essential for easy flipping. Don't overcrowd the pan; if making a larger batch, cook in separate batches or use a larger skillet. The omelet should be firm but still moist inside.
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