Satisfying suppers: Spanish roasted pepper tortilla
With vibrant yellow bell peppers, superfood spinach and protein-packed eggs, this multitasking meal makes for a perfectly balanced dinner – or brunch.
2 yellow bell peppers
Spray olive oil
1 red onion, thinly sliced
250g waxy potatoes, scrubbed or peeled and diced
150g baby spinach leaves
3 free range eggs, beaten
Salt and pepper
1 Preheat the grill. Put the peppers on a grill pan and cook under the hot grill, turning them occasionally, until the skins start to blister and char. Remove from the heat and leave to cool.
2 Peel the peppers and remove and discard the stalks, seeds and ribs. Cut into thin strips.
3 Spray a non-stick, ovenproof frying pan with oil; place over a medium heat. When it’s hot, add the onion and potatoes and cook, stirring frequently, for about 10–15 mins until potatoes are tender and golden brown, and onion starts to caramelise.
4 Stir in the pepper strips and spinach and cook for 2-3 mins until the spinach turns bright green and wilts.
5 Pour in the beaten eggs, and season, tilting the pan to cover the bottom and sides evenly. Reduce heat to a simmer and cook gently for about 5 mins, or until tortilla is set and golden underneath.
6 Meanwhile, preheat the grill. Pop the tortilla pan under the hot grill until the top of the tortilla is set and golden brown. Slide it out of the pan and cut in half to serve.
Recipe from Quick & Easy Low Calorie Cookbook by Heather Thomas (Pavilion, £14.99)