Spanish tortilla with roasted tomatoes and spinach and herb salad

For a flavorful twist on a classic, try this Spanish tortilla served with roasted tomatoes and a fresh spinach and herb salad.

Ingredients:

5 medium eggs

1 cup of plum tomatoes

Handful of chives

½ cup of milk (or a dairy-free alternative)

14-16 baby potatoes, washed

3 cups of baby leaf spinach

1 green pepper

1 cucumber

Handful of cilantro

In a bowl, whisk up the eggs with the milk until mixed.
Place the chopped peppers, cooked potatoes, and tomatoes in an ovenproof dish and top with the egg mixture.
Add half of the chopped chives and bake in the oven for 5-10 minutes, or until the egg is fully cooked.
Cut into strips and add the remaining chives to finish.
To make the salad, chop the cilantro and mix with the spinach leaves and diced cucumber. Serve separately and enjoy!