Spanish tortilla with spinach and peas

Name: Spanish tortilla with spinach and peas
Total time: 50 min
Cuisine: Spanish
Ingredients: 500g potatoes, peeled and thinly sliced; 1 onion, thinly sliced; 3 tbsp olive oil; 150g baby spinach; 80g frozen peas; 7 eggs; 1 tsp black pepper; 1 tsp smoked paprika

A thick potato omelette packed with spinach and peas. Good hot, warm or cold in a lunchbox.

Time50 min
LevelMedium
Costabout £0.97 a head

4 servings

Ingredients

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500 gpotatoespeeled and thinly sliced
1onionthinly sliced
3 tbspolive oil
150 gbaby spinach
80 gfrozen peas
7eggs
1 tspblack pepper
1 tspsmoked paprika

Method

1
Heat the oil in a 24 cm non stick frying pan over a medium low heat. Add the potatoes and onion and cook gently for 20 minutes, turning often, until completely soft but not browned.
20 min
2
Stir the spinach and peas through for 2 minutes until the spinach wilts.
2 min
3
Beat the eggs with the pepper and paprika in a large bowl. Tip in the hot vegetables and mix. Leave for 5 minutes.
5 min
4
Wipe the pan, add a little more oil and pour the mixture back in. Cook on a low heat for 8 minutes until the edge is set.
8 min
5
Put a large plate on top, flip the pan over, then slide the tortilla back in. Cook for 4 minutes more.
4 min
6
Rest for 5 minutes before cutting into wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.