Spanish Potato & Spinach Tortilla

Nutrition per serving

Ingredients

• Potato
• Eggs
• Onion, mature, brown skinned, peeled, raw
• Baby leaf spinach
• Olive Oil
• Milk
• Sea Salt
• Pepper, black, ground

Instructions

1. 1.Peel the potato and cut it into thin slices approximately 3 mm thick. Thinly slice the onion and wash and drain the spinach.
2. 2.Heat the olive oil in a small non-stick frying pan over medium-low heat. Add the potato and onion and cook for 10–12 minutes, stirring occasionally, until the potato is tender.
3. 3.Stir in the spinach and cook for 1–2 minutes until wilted. Remove the vegetables from the pan and set aside.
4. 4.Beat the eggs and milk in a bowl. Season with salt and black pepper, then stir in the cooked potato, onion and spinach.
5. 5.Pour the mixture into the lightly oiled frying pan. Cook over low heat for 5–7 minutes until mostly set. Carefully flip using a plate and cook the other side for another 2–3 minutes, until the eggs are fully cooked.
6. 6.Allow the tortilla to rest for 2 minutes, then slide it onto a plate and cut into wedges. Serve warm or at room temperature.