This is your basic omelet, but with the addition of spinach. It’s our version, Tortilla con Espinacas. Back in Harlem, when we prepared this dish, we used frozen spinach. I guess you can use fresh spinach (if it’s in season); but my mom always used frozen. I reckon it was a choice of chance and economics. In this one, we also add a tomato to the recipe. This dish, to us, was not a breakfast deal.  We would serve it at dinner over rice, a cheap and delicious meal. But it also goes good as a brunch special with some crusty bread. Either way, a wonderful repast.

(Spinach Omelet)


1 package (10 ounces) frozen chopped spinach
3 tablespoons olive oil
1 clove garlic, peeled and minced
1 medium-sized tomato, seeded and chopped
1 tablespoon minced parsley
4 eggs
Salt and ground black pepper to taste
3 tablespoons olive oil


  1. Cook spinach in a medium-size saucepan following label directions. Drain well, add the 3 tablespoons oil, garlic, tomato and parsley. Heat, stirring constantly, over medium heat for 3 minutes.
  2.  Beat eggs lightly in a medium-size bowl, just until mixed. Add salt, pepper and the spinach mixture; stir well.
  3.  Heat the remaining 3 tablespoons oil in a 9-inch skillet (with an oven-proof handle) to the sizzling point. Pour in omelet mixture, spreading evenly.
  4.  Cook, covered, over medium heat for  10 minutes (mixture should be fairly firm)).
  5.  While omelet is cooking, heat broiler. Put skillet under broiler for 1 to 2 minutes to set top of omelet. Cut into wedges and serve.
    Yield: 4 to 6 servings.