Spinach and ricotta Spanish omelette

This protein-rich omelette contains green, leafy spinach, giving you 1 of your 5 a day. Spinach is also rich in folate, which is essential for a healthy immune system

Ingreadient

• 150g small Charlotte potatoes, sliced
• 260g pack essential Waitrose Spinach
• 1 tbsp olive oil
• 1 onion, sliced 
• 4 medium Waitrose British Blacktail Free Range Eggs, beaten
• 100g ricotta
• 3 tbsp skimmed milk
• Mixed salad, to serve

Step by step

1. Cook the potatoes in boiling water for 6–8 minutes or until tender, then drain. Place the spinach in a large bowl, cover and microwave for 2–3 minutes or until just wilted, then squeeze the excess liquid out and roughly chop.
2. Meanwhile, heat the oil in a 23cm frying pan and cook the onion for 3–4 minutes until softened. Stir in the potatoes. 
3.  Beat together the eggs, ricotta, milk and wilted spinach. Pour into the pan, mixing to combine, and cook gently for 4 minutes. 
4. Place the pan under a preheated grill for 3–4 minutes until the omelette is golden and completely set. Allow to cool slightly then slide out of the pan, cut into wedges and serve with salad.