Ingredients
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1 (16 oz) pkg frozen chopped spinach
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3 tbsp olive oil
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1 (20 oz) bag shredded hash brown potatoes
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2 tsp paprika
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6 large eggs
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1 cup ricotta divided
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1 (7 1/2 oz) jar sundried tomatoes
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1 (8 oz) pkg sliced mushrooms
Steps
1
Preheat the broiler. Defrost the spinach and pat dry with paper towels.
2
In a large skillet with an oven-proof handle, heat oil over high heat and fry the potatoes with paprika and salt for 4 min.
3
Beat the eggs with half the ricotta cheese. Season with salt and pepper. Pour the egg mixture over the potatoes and reduce heat. Cook the omelet for 10 min. or until edges are set.
4
Place skillet in oven for 2 min., or until omelet is completely set, browned and puffy (watch it carefully, so it doesn’t burn).
5
Drain the sundried tomatoes and slice, reserving 1 tsp oil. Heat reserved oil in a large saucepan and add ⅔ of the tomatoes and all the mushrooms. Sauté for 2 min. on medium heat. Add the spinach in portions and cook for 5 min. Season with salt and pepper to taste.
6
Slide the potato omelet onto a flat dish and spread the spinach mixture on top. Scatter over the remaining ricotta and tomatoes on top. Cut into wedges and serve.
