Potato Tortilla with Spinach and Bell Pepper
A potato tortilla with spinach and bell pepper is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g cooked potatoes
- 2 red bell peppers
- 1 Red Onion
- 2 Garlic cloves
- 1 tsp dried thyme
- a handful of spinach
- 3 tbsp olive oil
- Salt
- freshly ground pepper
- 8 eggs
Instructions
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1.
Slice the potatoes into rounds.
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2.
Wash, halve, seed and dice the bell peppers. Peel the onion and garlic. Dice the onion finely and mince the garlic.
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3.
Wash, rinse and pat dry the spinach, then roughly chop it.
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4.
Heat olive oil in a non-stick pan. Sauté the bell pepper, onion and garlic over medium heat for 5 minutes, seasoning with salt and pepper. Add the potato slices and spinach, and cook briefly to wilt.
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5.
Whisk the eggs, season with salt and pepper, pour over the vegetables, and let set on low heat for about 8-10 minutes. Flip the tortilla using a large plate and return it to the pan. Bake for another 5 minutes until firm. Remove, cube, and serve.
