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