250 g (8 oz) cooked potatoes, peeled and cut into 1 cm (1/2 in) cubes
2 garlic cloves, finely chopped
200 g (7 oz) cooked spinach, drained thoroughly and roughly chopped
4 tablespoons finely chopped roasted red pepper
5 eggs, lightly beaten
3–4 tablespoons grated Manchego cheese
salt and pepper
Heat the oil in a nonstick frying pan and add the onions and potatoes. Cook gently over a medium heat for 3–4 minutes or until the vegetables have softened but not coloured, turning and stirring often.
Add the garlic, spinach and peppers and stir to mix well.
Beat the eggs lightly and season well. Pour into the frying pan, shaking the pan so that the egg is evenly spread. Cook gently for 8–10 minutes or until the tortilla is set at the bottom.
Sprinkle over the grated Manchego. Place the frying pan under a preheated medium-hot grill and cook for 3–4 minutes or until the top is set and golden.
Remove from the heat, cut into bite-sized squares or triangles and serve warm or at room temperature.