In the second edition of the #letsgetfoodiechallenge, Amanda challenged us to create a recipe with something green in it.

Now I love my greens, so once again, I was a bit paralized by the choices. But since we were heading to Brighton during the last Bank Holiday weekend, and the idea of a picnic on the beach was simply too difficult to resist, I ended up revisiting one of my favourites recipes: Tortilla. Since I got some beautiful spinach at the farmers’ market that same morning, I thought I would add some in as well and cross my fingers really hard for it to work and result in something delicious. And IT REALLY DID!

Spinach Tortilla – serves 4

You’ll need: 5-6 medium waxy potatoes, 5-6 eggs (I only had 3, but more would have been better!), chopped parsley, chopped garlic (I used dried garlic), 2-3 sliced spring onions, 2 big handfuls of spinach, olive oil, salt, pepper.

Start by preping all your vegetables. Slice your potatoes up as thin as possible (without slicing your fingers though!).Slice your onions too, and wash your spinach and dry it up. Chop your parsley and garlic.In a bowl, whisk your eggs with some salt and pepper, then add in your garlic and parsley.Get a pan (one that goes into the oven would be perfect here! I got mine from IKEA) nice and hot, then add in some olive oil and your potatoes and fry those until they’re tender. Transfer to a bowl and keep them to the side for now. Fry your onions and do the same.  
Next up, you’ll need to cook your spinach.
Once it’s ready, add the onions and potatoes on top and give the whole thing a good stir to combine all the elements. Pour your egg mix on top and cook for about 5 minutes. Transfer to a hot oven (180-200 °C) and cook for a further 5-7 minutes. Take your masterpiece out of the oven and eat it while it’s hot. Or get some friends together and bring it to a picnic on the beach!What’s your favourite picnic recipe?