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    Spinach and roasted pepper tortilla

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    Spinach and roasted pepper tortilla

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • ½ x 280g jar Cooks' Ingredients Grilled Peppers, drained and sliced
    • 1 medium essential Waitrose Onion, sliced
    • 2 medium Maris Piper potatoes, peeled and thinly sliced
    • 100g spinach, shredded
    • 25g pine nuts, toasted
    • 6 Columbian Blacktail eggs


    1. Heat 1 tbsp of the oil from the peppers in a large frying pan. Add the sliced onion and potato in layers, seasoning well as you layer. Cook over a medium heat for 10-15 minutes, turning the mixture until the potatoes are cooked through and golden brown.
    2. Add the spinach to the pan with the pine nuts and sliced peppers and continue cooking over a medium-high heat for a further 3-5 minutes, until the spinach is just wilted.
    3. 3 Beat the eggs in a bowl with seasoning. Remove the cooked vegetables from the pan with a slotted spoon and add to the eggs. Mix well
    4. Heat 1 tbsp of oil from the peppers in a 20cm frying pan. Add the egg mixture and cook, lifting the mix with a fork to let the egg run down into the base. Cook for 5 minutes, until the base is golden and the egg set. Place a plate over the pan and invert the tortilla onto it. Slide back into the pan to cook the other side for 3-4 minutes. Turn out and cook the first side for a further minute, then do the other side again (or, alternatively, place under a hot grill for a couple of minutes until golden and the egg is set). Turn onto a serving plate and serve immediately or at room temperature.

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