Spinach Omelette With Leftover Mashed Potatoes Recipes

SPINACH OMELETTE

Steps:

• Prep the ingredients. Wash and chop the spinach leaves. Don't let the leaves go dry. Leave some water. Thinly slice the garlic. Crack the eggs into a bowl, and add a tablespoon of milk. Add a pinch of salt, and whisk the eggs gently just enough for the yolk to mix well.
• Heat a cast iron skillet (or any other frying pan), and add the chopped spinach, garlic, and sprinkle some salt. Let the leaves wilt, and take them off the skillet.
• Pour a teaspoon olive oil on the pan, and spread it evenly with a spatula. Reduce the flame to medium, and pour the egg mixture. Tilt the pan and let the eggs spread evenly. As soon as the omelette start to set, lift near the edges with the spatula so that the uncooked eggs can reach the bottom of the pan. Once the center starts to set, top half of the omelette with the cooked spinach and garlic. Now sprinkle the grated cheese on top of it.
• Lower the flame, and cook further. Wait for the cheese to start melting, and once the omelette starts to get detached from sides, fold in half. Gently slide the omelette to a plate.

SPINACH AND POTATO BAKED OMELETTE

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.

SALLY'S SPINACH MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
• In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.