½ potato, peeled and finely chopped
2 tbsp olive oil
1 tbsp chives, chopped
½ beef tomato, seeds removed, chopped
handful spinach leaves
4 free-range eggs, beaten
salt and freshly ground black pepper
Grated lactose free cheese - optional
Preheat the grill to medium. Place the potato into a pan of boiling water and cook for 5-6 minutes, or until tender, but not completely cooked, then drain and set aside.
Heat the oil in an ovenproof frying pan over a medium heat. Add the tomato and spinach and cook for 2-3 minutes, until the spinach has wilted.
Add the potato and stir well. Add the beaten eggs and season well with chives, salt and freshly ground black pepper. Cook, stirring occasionally, until the egg starts to set.
Top with lactose free cheese, then transfer to the grill and cook for 3-4 minutes, or until the top of the tortilla has turned golden-brown and the tortilla is cooked through.
To serve, carefully turn the tortilla out of the pan onto a plate and cut into wedges.
Recipe adapted from: Good Food