Spanish potato omelette stuffed with spinach and cheese

Heat half a cup of extra virgin olive oil in a large nonstick fry pan over medium heat.

Cut the peeled potatoes into bite-sized pieces a quarter inch thick; roughly chop the onions.

Add the onions and cook, stirring every minute or so, 3 to 4 minutes until slightly translucent.

Add the potatoes, coat in the oil and fry, stirring every few minutes, 20 to 25 minutes until golden and tender when pierced with a toothpick.

Whisk 6 large eggs in a large bowl with sea salt and a little black pepper.

Roughly chop the spinach and the garlic.

Season the potatoes with sea salt and black pepper, remove from heat, and transfer to the eggs, reserving the oil in the pan; mix and rest about 5 minutes.

Heat the same pan over medium with the reserved oil (or about a tablespoon of fresh); after a couple of minutes add the garlic and stir about 30 seconds until fragrant.

Add the spinach in batches and stir until lightly wilted; season with sea salt and black pepper and set aside.

Lower the heat to low-medium and drizzle a little olive oil in the pan.

Add half the potato and egg mixture in a flat layer, top with a couple slices of white cheddar and the spinach leaving a border, then the other half of the mixture.

Cook 4 to 5 minutes, then flip onto a slightly smaller plate and slide back into the pan.

Compact the edges toward the center with the back of a spatula and cook 3 to 4 minutes until the eggs are just cooked through; slide onto a serving dish.