Spinach and potato tortilla

If you can chop vegetables and beat eggs, you can make this!

Cooking directions

• Heat oil in a non-stick frying pan (about 24cm diameter).
• Add potatoes and pumpkin to pan and cook over a moderate heat for 10 minutes or until tender.
• Add spinach (or silverbeet), cover and cook for another minute or two - until the spinach has wilted.
• Beat eggs and seasonings together in a bowl. Pour over potato and spinach mixture and cook without stirring over a low heat for 5 to 8 minutes or until the egg has set.
• When the egg sets, sprinkle with a little grated cheese over the top and pop under the grill until golden and bubbly. Or instead of putting under the grill, cover with a lid and cook for a little longer.
• Serve hot or warm in generous wedges with a simple salad.
• Wrap leftovers and have cold for lunch the next day.

Thanks to www.vegetables.co.nz for this recipe.

Ingredients

2 tablespoons vegetable oil

2 cups pumpkin, diced

2 cups potato, diced

1 bunch spinach, washed and thick stalks removed (about 4 cups) (silverbeet also works well)

4 eggs

1/4 teaspoon nutmeg

1 pinch salt

1 pinch ground black pepper