This spinach omelette is very popular in Valencia. Its good served warm or cool, cut into quarters, with some piping hot chips fried in olive oil and a tomato and onion salad. It’s from ” The Cooking of Spain” by Elizabeth Luard.
Discard any tough spinach stalks and shred the leaves. Blanch the spinach in the water which clings to it and drain as soon as it wilts. If the spinach is frozen cook according to packet instructions.
Press the spinach dry through a sieve and leave to cool a little.
Lightly beat the eggs with the nutmeg and salt and pepper. Stir in the spinach and the nuts.
Heat the oil in a 20 cm frying or omelette pan. Tip in the egg mixture. Fry gently for 10 minutes until the eggs begin to look set. As it cooks neaten the sides with a spatula to build up a deep straight edge.
Slide it out onto a plate, then invert it back into the pan and cook the other side for about five minutes. A little more oil may be needed in the pan.