Hearty Potato Omelet with Feta and Spinach

Melt 2 tbsp. butter and cook the potatoes in it over a low heat for

Cook for 7-10 minutes, stirring evenly, until brown. Then put them in a large enough bowl.

Add garlic, paprika and tomatoes and heat for another 2 minutes.

Beat the eggs until creamy, season with pepper and mix into the potatoes.

Blanch the spinach in boiling water for 1 minute, then rinse under cold running water. Dry with kitchen roll. Stir in fennel seeds, feta and yogurt.

In a frying pan of about 15 cm ø, heat 1 tbsp butter. Ladle 1/4 of the egg-pea mixture into the frying pan and fry for 2 min until the omelet is done, turning once to the other side.

Transfer the omelet to a plate. Form 1/4 of the spinach mixture on one omelet half and fold it over in the middle. Repeat all together so you have 4 omelets.

You can use blue cheese instead of feta and blanched chard instead of spinach.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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