Potato and spinach tortilla
Serves: 4
Time to make: 35 mins
Ingredients
- 2 tablespoons oil
- 4 cups (600g) potato and pumpkin, diced
- 1 bunch (about 4 cups - 150g) spinach, washed and thick stalks removed
- 4 eggs
- salt and pepper
- freshly grated nutmeg (optional)
Instructions
1 Heat the oil in a non-stick 24cm diameter frying pan, add the potatoes and pumpkin and cook over a moderate heat for 10 minutes, or until tender.
2 Add the spinach, cover and cook for another minute or two, just until the spinach has wilted down.
3 Beat the eggs and seasonings together, pour over the potato mixture and cook, without stirring, for 5-8 minutes over a low heat, or until the egg has set.
4 Serve hot in generous wedges, by itself or with a simple salad.
Nutrition Info (per serve)
Kilojoules 1010kJ
Calories 241cal
Protein 8.7g
Total fat 15.3g
–Saturated fat 2.5g
Carbohydrates 17.4g
–Sugars 4.5g
Dietary fibre 4.2g
Sodium 215mg
Calcium 70mg
Iron 2.3mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
For more healthy recipes and expert diet advice go to www.healthyfood.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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