Potato and spinach tortilla

1 Heat the oil in a non-stick 24cm diameter frying pan, add the potatoes and pumpkin and cook over a moderate heat for 10 minutes, or until tender.

2 Add the spinach, cover and cook for another minute or two, just until the spinach has wilted down.

3 Beat the eggs and seasonings together, pour over the potato mixture and cook, without stirring, for 5-8 minutes over a low heat, or until the egg has set.

4 Serve hot in generous wedges, by itself or with a simple salad.