Spanish Mushroom and Spinach Omelette

• 3 tbsp (45 ml) olive oil (extra virgin), for the vegetables
• 1 large onion, roughly chopped
• 1 lb (450 g) white mushrooms, halved
• 240 g (8 oz) fresh spinach, roughly chopped
• 2 pinches of sea salt (one for the vegetables, one for the omelette mix)
• freshly cracked black pepper, to taste
• 6 eggs
• 1 tbsp (15 ml) olive oil (extra virgin), for the pan

Method

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1. Heat 3 tbsp oil in a large (about 28–32 cm) non-stick pan over medium heat and cook the onion for 6–7 minutes until soft and translucent. 1:45
2. Add the mushrooms, spread them out and let them sear for a minute between stirs; keep going for 5–6 minutes until lightly browned. 3:13
3. Add the spinach in batches and stir until wilted. Season with salt and pepper and take the pan off the heat. 3:59
4. Whisk the eggs with a little salt and pepper in a large bowl, stir in the vegetables and leave for a couple of minutes. 4:43
5. Heat 1 tbsp oil in the same pan over low-medium heat, pour in the egg mixture and level it. Cook 4–5 minutes, running a spatula around the edge so it doesn't stick. 5:30
6. Flip it onto a plate slightly smaller than the pan, slide it back in, tuck the edges in with the spatula and cook 3–4 minutes more until set through. 6:19

Tip. Serves 8 as wedges (the cook's written recipe); cut it in 4 for a bigger meal. Good warm or at room temperature, and keeps 2 days in the fridge for lunches.

The method is a summary in our words — the video shows every step.