Potato and spinach tortilla
- 2 tablespoons oil
- 4 cups (600g) potato and pumpkin, diced
- 1 bunch (about 4 cups - 150g) spinach, washed and thick stalks removed
- 4 eggs
- salt and pepper
- freshly grated nutmeg (optional)
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.
Nutrition Info (per serve)
Total fat 15.3g
–Saturated fat 2.5g
Dietary fibre 4.2g
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