Potato and fresh spinach omelet

Peel the 300 g of potatoes, then cut them into small cubes, about 1 cm, so they cook fast.

Peel the onion and slice it thin.

Heat 1 tbsp of olive oil over medium heat, add the potatoes, salt, pepper and cover. Stir often for 12 min until tender.

Add the onion to the potatoes and cook uncovered for 5 min, until soft. Then tip everything onto a plate and leave the skillet on the turned-off burner.

Wash the 150 g of spinach and drain it. Put it in the hot skillet over medium heat with a pinch of salt for 2 min, until wilted, then drain it, pressing hard, and roughly chop it.

Crack the 4 eggs into the mixing bowl, salt, pepper and beat them. Add the potatoes, onion and spinach, then stir.

Put the skillet back over medium-low heat with a drizzle of olive oil, from what's left or a little extra if needed. Pour in the mixture and cook 6 min without stirring, until the edges are set.

Slide the omelet onto the plate, cover it with the skillet and flip the whole thing over. Cook 3 more min so the eggs are fully set in the middle, then serve.