Day 134 - Potato, Spinach & Feta Tortilla

Ingredients

• 180g Potato, roughly chopped
• 2 teaspoons Olive Oil (10g)
• 1 Red Onion (89g), cut into thin wedges
• 1 Red Capsicum (92g), roughly chopped
• 40g Baby Spinach

• 3  Eggs (177g)
• 1/3 cups Low Fat Milk (80g)
• 40g Low Fat Feta, roughly chopped

Method

1. Place potatoes in a shallow, microwave-safe bowl. Add 1/4 cup (60ml) water. Cover and microwave on high for 4 minutes or until just tender. Drain well, and set aside to cool slightly.
2. Heat oil in a small ovenproof frying pan over medium-high heat. Add onion, capsicum and potato. Cook, stirring occasionally, for 4 minutes or until onion is lightly golden and starting to soften. Add spinach and cook, stirring, for a further minute or until spinach starts to wilt.
3. Meanwhile, whisk eggs, milk and freshly ground black pepper in a small bowl. Preheat a grill to medium.
4. Pour egg mixture over vegetables in pan, then sprinkle feta over. Reduce heat to low and cook for 10 minutes or until mixture starts to set around the edges.
5. Place pan under grill and cook for a further 8 minutes or until egg is set and golden brown.
6. Set aside in pan for 5 minutes to rest. Cut into 4 pieces.