CLICKBAIT

Spinach and Potato Tortilla

Spinach and Potato Tortilla

prep

30 mins

cooking

20 mins

serves

6 people

This classic Spanish dish is easy and quick to knock up, and can be served either hot or cold, you can use almost anything in these so its a great way of using up leftover vegetables

method

  1. Finely dice your onion and pop into a medium frying pan on a low heat with a splash olive oil and cook until soft

  2. In another saucepan cook your new potatoes until just tender, remove from the heat and pop under cold running water to cool, once cool slice about 1cm thick and set aside

  3. In your onion pan place your washed baby spinach and wilt down, then add your chopped potatoes and season with salt and pepper

  4. Crack your eggs into a mixing bowl and give them a good old whisk and pour gently over your spinach and potato mix, with the back of a wooden spoon stir the mixture gently and pop onto a medium heat, the egg mixture will cook quite quick so try not to let it catch

  5. After a few minutes pop into an oven preheated to 180C and bake for about 10 minutes until the egg mixture has a slight wobble in the centre, leave for a few minutes to rest, turn out onto a chopping board and serve