(Spinach Omelette with Tomato Sauce)
Serves six

1kg fresh spinach, destemmed
125ml plus 2 tbsps olive oil
6 large eggs
Salt and freshly grounded pepper
8 cloves garlic, finely chopped
1 tbsp flour
500ml tomato purée
1 tsp pimentón, or sweet paprika.
250ml hot water


For The Picada
12 blanched almonds
1 tbsp extra virgin olive oil
1 slice coarse country white bread (about 30g/1 oz), crust removed
Handful of fresh flat-leaved Parsley
Crusty country bread for serving

If using fresh spinach, put the spinach with just the rinsing water clinging to the leaves, in a saucepan over medium- high heat. Cover and cook until the spinach is bright green and wilted (about two minutes). Remove from the heat and drain well, pressing the spinach with the back of a spoon to remove excess moisture. When the spinach is cool, chop it coarsely and set aside. If using frozen spinach, drain well, pressing out excess moisture.

In a wide, heavy, shallow frying pan over medium heat, warm 125ml of olive oil. Add the spinach and sauté until hot (about 2 minutes).

In a large bowl, beat the eggs. Transfer the spinach to the bowl with the eggs and mix evenly. Season with salt and pepper. Reserve the pan with the remaining oil.

Return the pan containing the oil to a medium heat. Gently pour the egg and spinach mixture into the pan and cook until the underside of the omelette is set and golden (about 5 minutes). Use a spatula to lift the edge of the omelette to check that it is done. Remove the pan from the heat. Invert a plate in top of the pan and carefully invert the plate and pan together. Lift off the pan, letting the omelette fall on to the plate. Slide the omelette back into the pan to brown the other side (about 3 minutes longer). If the egg mixture has stuck to the pan, brown the top under the grill instead.

In a cassola or flame-proof casserole dish over a medium heat, warm the remaining 2 tablespoons of olive oil. Add the garlic and sauté until golden (about 2 minutes). Remove from the heat and add the flour. Return to the heat and cook, stirring constantly, until the mixture is smooth and creamy (1–2 minutes). Add the tomato purée, pimentón, hot water, and salt to taste. Cook, stirring until the sauce is reduced slightly but is not too thick (about 5 minutes).

Cut the omelette into 6 pieces and slide the pieces into the cassola with the sauce, so that the sauce almost covers them. After 15 minutes of bubbling – what the Catalans call xup-xup – turn off the heat.

To make the picada, in a dry frying pan over high heat toast the almonds until golden brown (about 2 minutes). Transfer to a plate to cool. In the same pan over medium heat, warm the olive oil. Add the bread and fry on both sides until crisp (about 2 minutes on each side). Using a mortar and pestle, grind together the toasted almonds fried bread, and parsley.

Transfer the omelette pieces to individual plates, top with some of the sauce, and sprinkle with the picada. Serve at room temperature with plenty of crusty country bread for mopping up the sauce.

Serve with straw-coloured herbaceous white wine from Priorat.