Servings 4
For a flavourful twist on a classic, try this Spanish tortilla served with roasted tomatoes and a fresh spinach and herb salad.
Ingredients:
5 medium eggs
140g plum tomatoes
Handful of chives
140ml milk (or a dairy-free alternative)
400g baby potatoes, washed
70g baby leaf spinach
1 green pepper
1 cucumber
Handful of coriander
Directions:
- In a bowl, whisk up the eggs with the milk until mixed.
- Place the chopped peppers, cooked potatoes and tomatoes in an ovenproof dish and top with the egg mixture.
- Add half of the chopped chives and bake in the oven for 5-10 minutes, or until the egg is fully cooked.
- Cut into strips and add the remaining chives to finish.
- To make the salad, chop the coriander and mix with the spinach leaves and diced cucumber.
- Serve separately and enjoy!