Spinach and mushroom Spanish omelette – Food & Home Magazine

Ingredients

• 30ml olive oil
• 1 onion, finely chopped
• 350g brown mushrooms, thinly sliced
• 280g spinach leaves, coarse stems removed
• salt and freshly ground black pepper, to taste
• 60g flaked almonds, toasted
• 5 eggs
• 30ml flat-leaf parsley, chopped
• 30ml cold water
• 100g Parmesan, freshly grated