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Terrifically tasty tortilla
Suitable for vegetarians
This is quick and easy to prepare - a complete meal in one pan. Eggs are a good, cheap source of protein and minerals, including zinc, iron and calcium, and spinach is rich in iron, too. For extra flavour, add thick fried slices of mushroom - they’re a good source of copper, which helps the body absorb iron.
Serves 4
 Preparation time 20 minutes
Ingredients
  • 450g floury potatoes peeled and halved
  • 2tbsp olive oil
  • 1 red onion, thinly sliced
  • 125g fresh spinach leaves, washed and finely chopped
  • 100g frozen peas, thawed
  • 4 large eggs, beaten
Method
1 Boil the potatoes for 5 to 7 minutes, until soft on the outside but still fi rm in the middle. Drain and slice thinly.

2 Meanwhile, heat the oil in a frying pan, add the onion and cook slowly for 10 minutes, until soft. Add the potato slices and cook for 5 minutes. Add the chopped spinach and peas and mix well.

3 Preheat the grill to high. Pour the eggs over the potato mixture and cook until set underneath. Put the pan under the grill to cook the top. Slice and serve with a green salad.

4 Top Tip - This is great cold in lunchboxes - just make sure you wrap it well so it doesn't fall apart!
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Per serving
Calories 287, Carbs 25g, Fat 15g, Saturated fat 3g

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