Breakfast option, using the local stores ingredients in Costa Adeje, Tenerife, whilst on travels. An open faced omelette, scattered with cherry tomatoes, frozen spinach (zero fresh), white anchovies (marinaded in white vinegar and olive oil), sprinkled hot paprika, served with Mojo Verde – a jar bought form, since I have no access to a pestle and mortar, or blender. And limited ingredients in a particular area.

Ingredients

  • 4 x frozen spinach balls/ bundles or use a large handful of fresh spinach leaves
  • knob of salted butter for frying
  • 1 x small handful of cherry tomatoes, sliced in halves
  • 3 x large eggs
  • Hot paprika for sprinkling
  • 7 x white anchovies (fillets marinaded in white vinegar and olive oil)
  • Salt & black pepper to season (not featured in video)
  • Serve with Mojo Verde

Method

  1. Add four bundles/balls of frozen spinach to a bowl. Pour boiling hot water on top. Set aside.
  2. Preheat the hob to a medium heat. Place a medium sized pan on top of the hob. Add a knob of butter to the pan. Allow to melt.
  3. Add the sliced cherry tomatoes to the pan, and cook until softened.
  4. Squeeze any excess water out of the spinach and add to the pan. Sprinkle hot paprika on top and stir.
  5. Add another knob of butter to the pan. Allow to melt.
  6. Crack 4 large eggs into a bowl. Lightly whisk the eggs and add to the pan. Along with the anchovy fillets.
  7. Cover the pan with a large dinner plate, for at least 2-3minutes. To allow the omelette to steam on top.
  8. Serve the omelette dressed with Mojo Verde and sprinkled hot paprika.