Potato and Spinach Tortilla

Ingredients

• 2 Tbsp oil
• 4 cups diced raw potato and pumpkin (600g)
• 1 bunch spinach, washed and thick stalks removed (about 4 cups, 150g)
• 4 eggs
• salt and pepper,
• freshly grated nutmeg (optional)

Heat the oil in a non-stick 24 cm diameter frying pan, add the potatoes and pumpkin and cook over a moderate heat for 10 minutes or until tender. Add the spinach, cover and cook for another minute or two, just until the spinach has wilted down. Beat the eggs and seasonings together, pour over the potato mixture and cook without stirring for 5-8 minutes over a low heat or until the egg has set. Serve hot in generous wedges, by itself or with a simple salad. Serves 4.