8 eggs
2 tablespoons of cooked spinach and chopped
1 tablespoon of tomato paste concentrate
2 tablespoons of mixed herbs, chopped (oregano, thyme, chives)
Salt and black pepper to taste
1 small potato, peeled and cubed
4 tablespoons of olive oil
2 tablespoons of cooked peas
100 g of turkey breast, sliced
125 g of mozzarella cheese
50 g of cooked ham, sliced
8 eggs
2 tablespoons of cooked spinach and chopped
1 tablespoon of tomato paste concentrate
2 tablespoons of mixed herbs, chopped (oregano, thyme, chives)
Salt and black pepper to taste
1 small potato, peeled and cubed
4 tablespoons of olive oil
2 tablespoons of cooked peas
100 g of turkey breast, sliced
125 g of mozzarella cheese
50 g of cooked ham, sliced
1 Reserve two eggs and separate the rest into four, beating each portion in a separate bowl
In one bowl combine the spinach
In the second bowl add the tomato paste and in the third bowl mix the herbs
Season the three mixtures with salt and pepper and reserve separately
Fry the potato in a non-stick skillet with one tablespoon of olive oil until tender, then add the peas and season with salt and pepper
Set aside
Add the two reserved eggs, beaten, to the skillet and cook until golden brown on both sides
Remove from heat and set aside
2 In the same skillet, fry each omelet of spinach, tomato, and herbs separately, in the same manner
In a baking dish, place one omelet of spinach
Cover with half of the turkey slices and top with an omelet of tomato
Sprinkle with half of the mozzarella cheese and repeat the layers with the remaining ingredients
Bake at medium temperature (180°C) for five minutes before serving.
