Ingredients for 4 servings: 2 butifarras (catalan pork sausage), 300 grs of fresh spinach, 50 grs of pine nuts, 4 big eggs, 1 onion, salt and olive oil.
- Pour some olive oil in a new saucepan, when it's hot, add the butifarras that you have emptied before and fry the meat, when golden, add the pine nuts and after 1 minute add the chopped onion.
- In a pot with some salty water add the clean spinach and let boil for 2 minutes. Strain and reserve. Make sure you take all the water away.
- Meanwhile beat the eggs in a big bowl and add some salt.
- When the onion is transparent and soft, add the spinach and stir for 30 seconds. Take all saucepan ingredients and put them in the eggs bowl. Make sure you leave the oil in the pan.
- Stir the mixture.
- With the help of a strainer pour the oil of the sauce pan in a cup. Clean the sauce pan and add the oil back. Make sure all the surface is oily and add the eggs mixture with medium heat.
- Spread the omelet evenly in the sauce pan and cook while shaking a bit the pan so that it doesn't get adhered to the surface. After 2 minutes aprox, and with the help of a big plate flip the omelet upside down and cook the other side.
