Bocados de tortilla de espinacas y patata

Ingredientes

• 3 potatoes peeled and sliced
• 50 g butter
• 1 onion halved and sliced
• 250 g spinach excess water squeezed out and chopped
• 6 eggs
• 142 ml pot double cream
• or other small leaves to decorate cress

Preparación

1. 1

   Cook the potatoes in boiling water for 5 minutes or until just tender.

2. 2

   Heat the butter in a large ovenproof non-stick frying pan. Soften the onion, then add the potatoes and spinach and stir.

3. 3

   Whisk the eggs with the cream, then add to the pan and stir again. Season.

4. 4

   Leave on the heat until set and gently browned on the bottom, then slide under a hot grill until set. Turn out and cool.

5. 5

   Cut into bite-sized squares or triangles to serve.