Baked ‘Spanish’ Omelette


For a spot of sophistication on your baby’s lunch menu these mini squares of Baked ‘Spanish’ omelette look just as at home on a canapé platter at a swanky cocktail party as on your baby’s Bamboo Bamboo

I have most probably been offending our European Cousins left right and center with my latest recipes. I can only apologies for rehashing traditional dishes for my own purposes but in my defense I am not a master baker or a cordon bleu chef I am just a mum making do with my tiny London kitchen and using ingredients I can easily pick up at our local stores to feed my hungry growing family.

I hope you enjoy this recipe and maybe you’ll feel just a little bit more refined and worldly as you and your little one tuck into your lunch… well if you can ignore the fact that you are wearing the same jeans unwashed for a week and have some unidentified sticky-substance on your shoulder.

(that’s not just me, is it? Please say that’s not just me)

Happy Weaning!!!

Kelly and Little Chickpea



Note: For this recipe I used a 20 x 20cm baking tin and cut the omelette into 25 little squares.


  • 1 white Onion
  • 1 Potato (the size you would use for a jacket/baked potato)
  • 200g spinach (frozen or fresh)
  • 5 eggs
  • pinch of ground or grated nutmeg (optional)



  1. Preheat your oven to 180°and grease and line your baking tin with baking parchment.
  2. Slice your onion length-ways into two halves through the root, peel off the outer skin and create thin half-moons by finely slicing across the width of the onion.
  3. Peel your potato and slice along the length to create 1/2cm rounds.
  4. Heat 2 tbsp oil (olive or rapeseed) in a large frying pan and cook the potato for approx. 6 min on a medium-high heat then turn the heat down slightly and add the onion to the pan and cook for a further 6 min.
  5. Defrost your frozen spinach or wilt in a separate pan if using fresh spinach. Cool the cooked spinach under cold water, remove excess water with a cloth or paper towel and chop finely or pop into a food processor for 30 seconds.
  6. Beat the eggs together in a bowl and add a pinch of nutmeg then add the spinach to the eggs.
  7. Create layers of potato and onion in the base of your baking tin until all the potato and onion is used up then pour over the egg/spinach mixture.
  8. Pop into the oven for 20-25 min until fully cooked.
  9. Once cooled, turn the omelette out of the baking tin and cut into squares.
  10. Serve immediately or store in an airtight container in the fridge until required.

2 thoughts on “Baked ‘Spanish’ Omelette

    • Kelly says:

      Hello Rebecca, I haven’t tried freezing this dish so I can’t comment from first hand experience. I can’t imagine it defrosting very well, I think it would be much better eaten fresh. It certainly keeps well in the fridge in an airtight container for a couple of days, I do that all the time. I hope you enjoy the recipe xxx


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