Cheesy potato and spinach tortilla wedges

Name: Cheesy potato and spinach tortilla wedges
Total time: 45 min
Cuisine: Spanish
Ingredients: 500g waxy potatoes, thinly sliced; 5 tbsp olive oil; 1 onion, thinly sliced; 100g baby spinach; 6 large eggs; 80g mature cheddar, grated; 2 tbsp fresh chives, snipped

A thick, golden Spanish-style omelette full of soft potato, spinach and melted cheese. Warm or cold, it is lovely.

Time45 min
LevelMedium
Costabout £1.15 a head

4 servings

Ingredients

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500 gwaxy potatoesthinly sliced
5 tbspolive oil
1onionthinly sliced
100 gbaby spinach
6large eggs
80 gmature cheddargrated
2 tbspfresh chivessnipped

Method

1
Heat 4 tbsp oil in a 24 cm non stick frying pan. Add the potatoes and onion and cook gently for 15 minutes, turning now and then, until completely soft but not browned.
15 min
2
Add the spinach for the last minute until it wilts. Drain off the extra oil into a bowl.
3
Beat the eggs with the cheddar, chives and plenty of pepper. Stir in the warm potatoes.
4
Wipe the pan and heat the remaining oil. Pour in the mix and cook on low for 8 minutes, until the edges are set and the middle only just wobbles.
8 min
5
Slide the tortilla onto a plate, flip it back into the pan and cook for 4 minutes.
4 min
6
Rest for 5 minutes, then cut 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.