SPINACH AND POTATO BAKED OMELETTE

Spinach and Potato Baked Omelette image

Provided by Katzen

Time 40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10

1 large potato, peeled and halved
8 eggs, beaten
1 tablespoon flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
1 -2 garlic clove, minced
1/2 bunch spinach, trimme and rinsed
1/2 onion, thinly sliced
1/4 teaspoon paprika, sweet or 1/4 teaspoon paprika, smoked

Steps:

In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1" chunks.
Meanwhile, whisk together eggs, flour, baking power, an half the salt; set aside.
In a 9" nonstick ovenproof skillet, heat half of the oil over medium-high heat; saute garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.
Add remaining oil to skillet; cook onion, stirring occassionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach and egg mixture. Transfer skillet to 350F oven; bake until firm, about 20 minutes.

Nutrition Facts : Calories 302.4, Fat 17, SaturatedFat 4.1, Cholesterol 423, Sodium 561.3, Carbohydrate 21.9, Fiber 3.3, Sugar 2.3, Protein 16.1