Made With

Instructions

1. Peel and finely slice the onion, heat 2 tablespoons of the oil in the frying pan and cook the onion over a medium heat the onion for 15 minutes, stirring occasionally until softened.
2. Meanwhile, peel the potatoes and cut into small dice, put into a pan with light salted water and boil for 8-10 minutes until just tender, drain. Add to the onions and cook for a further 5 minutes.
3. Cook the spinach in a large pan of boiling water for 1 minute until just wilted. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing to extract excess water. Place on a board and roughly chop. Transfer to a large bowl.
4. Drain the sweet corn, add to the spinach with the potato and onions.
5. Lightly beat the eggs, season then stir into the vegetables.
6. Heat the remaining oil in the frying pan then add the egg mixture and cook over a medium low heat 10 -15 minutes or until almost set.
7. Remove from the heat, scatter over the cheese and pop under a hot grill for 2 minutes until the top is golden. Cover and stand for 10 minutes so the steam firms up the tortilla.
8. Run a palette knife around the edge to loosen the tortilla then slide onto a large flat plate. Cut into wedges and serve warm or cold.