Potato and Vegetable Tortilla


Boil the potatoes in a large pan for 10 minutes.
Add the spring greens, peas and asparagus and boil for a further 4-5 minutes.
Drain thoroughly and set aside until needed.
Heat a non-stick frying pan sprayed with low calorie cooking spray over a medium heat.
Add the shallots and stir-fry for 5 minutes.
Add the potatoes, vegetables, eggs and mint.
Season well.
Reduce to a low heat and cook for a further 8-10 minutes.
Remove the pan from the heat and scatter over the mozzarella.
Brown the top of the tortilla under a grill for 3-4 minutes, then allow to cool slightly.
Turn the tortilla out onto a serving plate.
Cut into wedges and serve warm with a large mixed salad.

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