Potato Tortilla with Spinach by Maya Nassar

(Makes two servings)


100g of boiled and slices potatoes

1 tbsp. of olive oil

3 medium eggs

1 cup of baby spinach


Heat the oil in a nonstick frying pan and sauté potatoes until lightly brown.  Whisk the eggs in a cup then season with salt and pepper. Pour over the potatoes and mix with spinach. Cover with a pan lid and cook over a low-medium heat for approximately four minutes then serve.

Calories per serving: 190 


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