Spinach and ricotta Spanish omelette

Ingredients

• Potato

  Flesh and skin, raw

  150g

• Spinach

  Raw

  260g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Ricotta cheese

  Part skim milk

  100g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  3 tbsp or 46g

• Mixed Salad

  Adro

  100g

Directions

1. Cook the potatoes in boiling water for 6-8 minutes or until tender, then drain. Place the spinach in a large bowl, cover and microwave for 2-3 minutes or until just wilted, then squeeze the excess liquid out and roughly chop.
2. Meanwhile, heat the oil in a 23cm frying pan and cook the onion for 3-4 minutes until softened. Stir in the potatoes.
3. Beat together the eggs, ricotta, milk and wilted spinach. Pour into the pan, mixing to combine, and cook gently for 4 minutes.
4. Place the pan under a preheated grill for 3-4 minutes until the omelette is golden and completely set. Allow to cool slightly then slide out of the pan, cut into wedges and serve with salad.
5. (source: http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach-and-ricottaspanishomelette.html)