Spanish tortilla with roasted tomatoes and spinach and herb salad

Directions:

1. In a bowl, whisk up the eggs with the milk until mixed.
2. Place the chopped peppers, cooked potatoes and tomatoes in an ovenproof dish and top with the egg mixture.
3. Add half of the chopped chives and bake in the oven for 5-10 minutes, or until the egg is fully cooked.
4. Cut into strips and add the remaining chives to finish.
5. To make the salad, chop the coriander and mix with the spinach leaves and diced cucumber.
6. Serve separately and enjoy!