Potato, Pea and Spinach Tortilla by David Frenkiel & Luise Vindahl
Potato, Pea and Spinach Tortilla by David Frenkiel & Luise Vindahl

Potato, Pea and Spinach Tortilla by David Frenkiel & Luise Vindahl


Ingredients

"Cold tortilla triangles served on the counter of every tapas bar in Barcelona are our children’s favourite hand-held food when we are there. Our version is slightly simplified as we grate the potatoes instead of deep-frying them to cut the preparation time in half. We also add spinach and peas to pack in some more vegetables. But just like the traditional version, our tortilla triangles are great cold, can be eaten with your hands and are ideal in a lunchbox with a little side salad." ~ David Frenkiel & Luise Vindahl.

3 Tbs butter, or olive oil or coconut oil
1 onion, peeled and finely chopped
350 g potatoes, rinsed or peeled and coarsely grated
2 handfuls of fresh spinach, stems removed and roughly chopped
150 g frozen peas
8 eggs
Sea salt and freshly ground
Black pepper

Other lunchbox items:

Sliced rye or gluten-free bread, spread with Chocolate chickpea spread
Fruit and veg salad (chopped tomatoes, carrots, celery, strawberries and blueberries)

Method

Preheat the oven to 250°C grill (broil) mode.

Melt a tablespoon of the butter in a large, preferably cast-iron, ovenproof, lidded frying pan (skillet), and sauté the onion over a medium-low heat for 5 minutes, or until the onion begins to soften. Add the potatoes to the pan along with one more tablespoon of butter and sauté for a further 5 minutes. Next, add the spinach along with the peas, season to taste with salt and pepper and sauté for a further 5 minutes, or until the onion has softened.

While the vegetables are cooking, crack the eggs into a large bowl, season to taste with salt and pepper and whisk together.

When the vegetables are cooked, remove from the heat, add to the bowl with the eggs and gently fold together. Wipe the pan clean, put it back on the heat and melt the remaining butter. Pour the tortilla mixture into the pan, cover with a lid and cook for a few minutes. Remove the lid, transfer to the oven and grill for 7 minutes, or until golden and firm. Once cooked, remove from the oven and set aside to cool completely.

To assemble, cut into eight triangles, wrap in parchment paper or reusable food wraps, and pack in a lunchbox along with the other items.

A helping hand: Grating potatoes is boring so it’s an excellent task for a child. Let them wear a ski glove to prevent them from cutting themselves and make the whole thing more fun and exciting.

Credits: This is an edited extract from Little Green Kitchen by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP $39.99 and is available in stores nationally.

Photo Credits: © David Frenkiel.


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