Spanish tortilla with spinach and prawns

Serves: 4

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Total Time: 40

Prep Time: 15

Cook Time: 25

• 3 tablespoon(s) olive oil
• 2  onions, finely chopped
• 250 gram(s) potatoes, cut into 1.5cm (1/2in) cubes
• 2 clove(s) garlic, finely chopped
• 100 gram(s) (31/2oz) cooked spinach, well drained and roughly chopped
• 250 gram(s) cooked peeled prawns
• 4 tablespoon(s) finely chopped roasted red pepper
• 5  eggs
• 3-4tbsp grated manchego cheese (or Cheddar if you can't get manchego)

Method

1. Heat the oil in a 20-23cm (8-9in) non-stick frying pan, add the onions and potatoes. Cook gently over a medium heat for 12-15 minutes or until the vegetables are softened but not coloured. Add the garlic, spinach, prawns and red pepper and stir well.
2. In a shallow bowl, lightly beat the eggs, season well and pour into the frying pan, tilting the pan so that the egg spreads evenly. Cook gently for 8-10 minutes or until the tortilla is set on the bottom.
3. Sprinkle over the cheese, place the pan under a medium grill and cook for 5-6 minutes or until the top is set and golden. Remove pan from heat and allow to cool for 5-6 minutes before carefully transferring to a board. Cut into squares or triangles and serve on sticks.

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