Baked potato, spinach and pea tortilla with tomato salad

Ingredients

For 1 serving

• Eggs2
• Potatoes180 g
• Spinach80 g
• Peas60 g
• Onion0.3
• Tomatoes1
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: eggs,

In season: March – June

Method

1. Turn the oven on to 180 °C (conventional) and bring a pan of salted water to the boil. Peel the potatoes and slice them thinly.
2. Cook the potatoes and peas in the boiling water for 8 minutes, until the potatoes are tender but still whole; drain them gently.
3. Meanwhile finely chop the onion; wash, dry and chop the spinach. Grease a small baking dish with half the oil.
4. Beat the eggs in a bowl with salt and black pepper, then add the potatoes, peas, spinach and onion.
5. Pour the mixture into the dish and bake for 20 minutes, until the top is golden and the centre is set: a cocktail stick should come out dry.
6. Meanwhile wash and slice the tomatoes and dress them with the remaining oil and a pinch of salt; let the tortilla rest for 2 minutes before cutting and serve it with the tomatoes.