Spanish Omelette

INGREDIENTS

Spanish omelette500g waxy potato sliced
Olive oil
2 small onions, finely sliced
1 red pepper, finely chopped
2 Tbps baby spinach, shredded
8 eggs
1 tsp chopped parsley
Salt and pepper

METHOD

Boil the potatoes in salted water for 10 minutes until cooked but still holding their shape Drain well
Heat 2 tbsp of olive oil in a large metal-handled frying pan
Fry the onion until soft then add the pepper 
Break the eggs into a jug and beat with a fork, season with pepper and salt
Add the potatoes and raw spinach to the pan
Pour the beaten eggs over.
Place the pan inside a medium hot oven until the omelette is firm but springy.
Turn over in a large plate or chopping board
Slice into wedges and serve. 
The omelette may also be refrigerated and reheated in a microwave for 1 ½ minutes.