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| | Oil for shallow-frying |
| 1 1/2 x ca. 450 g | Potatoes; peeled and cut into |
| | Slices |
| 2 | onions red |
| 3 | Roasted red peppers; cut into quarters |
| 1 x ca. 450 g | Spinach; cooked, drained and |
| | Chopped |
| 6 | eggs beaten |
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Heat enough oil in a large frying pan for shallow frying. Season the potatoes with salt and shallow-fry for 4-5 minutes. Drain oil leaving a tiny bit.
Add onions and fry for 2 minutes until just soft. Stir in peppers and spinach and season with salt and plenty of freshly ground black pepper. Cook for 2 minutes until warmed through.
Stir in the eggs and cook for 5 minutes. Turn tortilla over and slide back into pan. Cook for a further 3-4 minutes until base is golden. Serve.
Carlton Food Network http://www. Cfn. Co. Uk/
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