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Ingredients
- potatoes 3, peeled and sliced
- butter 50g
- onion 1, halved and sliced
- spinach 250g, excess water squeezed out and chopped
- eggs 6
- double cream 142ml pot
- cress or other small leaves to decorate
Method
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Step 1
Cook the potatoes in boiling water for 5 minutes or until just tender.
-
Step 2
Heat the butter in a large ovenproof non-stick frying pan. Soften the onion, then add the potatoes and spinach and stir.
-
Step 3
Whisk the eggs with the cream, then add to the pan and stir again. Season.
-
Step 4
Leave on the heat until set and gently browned on the bottom, then slide under a hot grill until set. Turn out and cool.
-
Step 5
Cut into bite-sized squares or triangles to serve.
Nutritional Information
- Kcals 65
- Carbs 2.3g
- Protein 2.1g
- Fat 5.4g
- Salt 0.15g
- Saturates 2.7g
- Fibre 0.4g
