Onion and Spinach Tortilla

Ingredients

• 50 ml semi-skimmed milk
• 216 g medium eggs
• 300 g alexandra salad potatoes
• 1 cup chopped onions
• 3 cups spinach
• 10 g butter (salted)

Directions

1. Boil the potatoes.
2. In a deep frying pan, fry the onions in the melted butter until caramelised and then add the spinach, cook until wilted. Remove from the heat.
3. Drain and slice the potatoes. Add to the pan and mix.
4. Beat the eggs and add milk and add seasoning to taste. Pour into the pan and make sure to cover the contents of the pan with the egg mix.
5. Fry over medium heat until the sides become firm and the middle is bubbling. Transfer to a medium grill and leave until firm to the touch (there should be a slight bounce to the top surface).