Spinachs Omelette

Ingredients: 300grs. of Spinachs leaves, 50grs. bacon, 25grs. pine nuts, 4 big-size eggs, olive oil and salt.

•Boil some water in a pot.
•When the water boils add some salt and the cleaned spinach leaves. Let it boil for 5 to 8 minutes.

•Strain the spinach and make sure they take all water away. Push down with a spoon to dry them.
•Put some olive oil in a pan (if it’s not a new one the omelette can stick to its bottom).

•Add the bacon. Stir for 2 minutes.
•Add the pine nuts. Turn fire low and when pine nuts change their colour…

•They get golden…
•Add the spinach. Keep on stirring and in 3-5 minutes it will be done. Turn off the fire.

•Beat the eggs in a bowl.
•Add the spinach mixture to the eggs bowl.

•Clean the pan and pour some olive oil again. When it’s getting hot, add the mixture. The fire should be medium. Let it cook for 5-7 minutes. Move the pan to see that the omelette doesn’t stick to the bottom.
•Turn the omelette upside down and let it cook 5-7 minutes more. To see if it’s done insert a fork in it and if it comes out clean, it’s done!

•Turn fire off and put omelette in a plate.
•Great to eat hot and super to eat at room temperature!

Butifarra's Omelette

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.

To see if it's completely done, insert a toothpick and when it comes out clean it means that it's cooked.