Spinach, red onion and potato tortilla

Spinach, red onion and potato tortilla
prep: 10 minutes
cook: 45 minutes
serving: 4

Nutrition Facts

each serving
KCal 233
Carbs 19.1g
fiber 4.2g
Protein 13.8g
Fat 10.3g
Saturates 2.4g
Sugars 4.2g
Salt 0.33g
Fruit/Veg Portion 1

Ingredients

all 6 types
  1. 400g new potatoes
  2. 250g frozen leaf spinach (130g once defrosted and excess water squeezed out)
  3. 1 tbsp olive oil
  4. 1 large red onion, thinly sliced
  5. 5 eggs
  6. pinch pepper, to season

Directions

7 steps in total
Step 1

Boil the potatoes in their skins for 15–20 minutes (depending on size) until almost cooked, but still firm. Drain and run them under a cold tap to make them easier to handle, before cutting each potato into 1⁄2cm-thick slices.

Step 2

Meanwhile, defrost the spinach, squeeze out the excess water and chop it slightly.

Step 3

Add the oil to a large non-stick frying pan and put onto a medium heat. Add the onion and cook for 2–3 minutes until soft.

Step 4

Beat the eggs with the pepper, mix in the spinach and then add the potatoes.

Step 5

Pour the egg mixture into the frying pan. Use a spatula to press the tortilla down, and to press in the sides to create an even shape.

Step 6

Once the tortilla has almost set (approx 5 minutes) invert onto a plate, then slide it back into the pan to cook the other side for 5 minutes. Reduce the heat and turn the tortilla twice more, cooking for 2–3 minutes on each side to make sure the centre is cooked.

Step 7

Slide the tortilla onto a plate and leave to cool for 10-15 minutes. Ideally, serve warm, as it tastes much better. For a packed lunch, allow to cool completely before slicing and packing.

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