Spanish Omelette (Span-'ish Omelette)

Name: Spanish Omelette (Span-‘ish Omelette)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 400 g cooked baby potatoes roughly chopped; Rapeseed oil for frying; 1 Spanish onion finely diced; 2 cloves garlic crushed; 6 slices wholegrain bread; Handful spinach finely chopped; 6 eggs beaten; Pepper to season; 50 g cheddar cheese; Chives and sour cream to garnish

Not rated yet No Comments Published Jan 08, 2018 Updated Jun 02, 2023

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Super Healthy Spanish Omelette Baby Led Feeding a perfect baby lunch, little omelette with vegetables. Full recipe image for main recipe listing. Lunch ideas for baby led weaning, kid approved recipe full of vegetables and served with a side of sour cream.

A ‘Spanish inspired’ omelette that is packed with goodness and a great baby led weaning recipe.

We are huge fans of Spanish omelettes in our house. My little ones love them served with a side of veggies and I love it is just one of the quickest dinners ever! Spanish omelette is also a great baby led weaning recipe as it is super easy for little hands to manage.

This recipe is my take on the Spanish omelette I normally make, this time however it is packed with veggies, has a little slice of bread and a sprinkle of cheese on top. Delicious, easy and a perfectly complete lunch for your baby and family. If your little one has any problems looking at green spinach, then just blend it into the egg before pouring over the bread. It really helps to put your head at ease knowing that your baby has eaten lot’s of goodness!

This recipe is featured in the Dunnes Stores Baby & Toddler Event brochure. Check it out for lot’s more recipe and tips on getting your children eating veggies.

Spanish Omelette (Span-‘ish Omelette)

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Prep: 15

Cook: 10

Total: 25

Servings: adults + children

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A super healthy way of getting lots of goodness into your little ones. This baby led weaning recipe is a quick and easy lunch recipe for toddlers & babies.

Ingredients

400 g cooked baby potatoes roughly chopped
Rapeseed oil for frying
1 Spanish onion finely diced
2 cloves garlic crushed
6 slices wholegrain bread
Handful spinach finely chopped
6 eggs beaten
Pepper to season
50 g cheddar cheese
Chives and sour cream to garnish

Method

Pre-heat oven to 180ºC.
Gently fry onions and garlic in a drizzle of rapeseed oil until soft.
Lightly oil ramekins then cut 6 circles of bread into the same size as the ramekins and place into the bottom of each one.
Equally divide the onions onto the bread top with the chopped spinach then cover with the cooked potato. Top each ramekin with egg and sprinkle over a little cheese.
Bake for 25 minutes until set. Serve warm with a teaspoon of sour cream and finely chopped chives.

Recipe Notes & Tips

If your child doesn't like spinach, blend it with the egg before pouring into the ramekins and call them 'super hero omelettes'. It works EVERY time! 😀

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Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.