The leftovers of this tasty tortilla are perfect for tomorrow’s lunch – for the office or the kids’ lunchbox
Prep:10 mins
Serves 8
400g bag spinach leaves 3 tbsp olive oil1 large onion, finely sliced2 large potatoes, peeled and finely sliced10 eggs
STEP 1Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.STEP 2Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.
