Spanish Tortilla With Spinach, Tuna And Rice - cooking recipe

Ingredients

1 tbsp vegetable oil
1 None medium red pepper, deseeded and chopped
1 None clove garlic, crushed
7 cups baby spinach leaves
1 cup cooked long-grain white rice
14 oz canned tuna in spring water or brine, drained
4 None shallots, sliced thinly
1 tbsp chopped fresh dill
4 None large egg whites, beaten lightly
1 tbsp finely grated lemon zest

Preparation

Heat the oil in a medium pan, then add the pepper and cook, stirring, until soft. Add the garlic and spinach and continue to cook, stirring, until the spinach is wilted.
In a large bowl, combine the cooked rice, tuna, shallot, dill, egg whites, spinach mixture and lemon zest, and season with salt and pepper.
Spray the same heated non-stick frying pan with cooking oil spray. Return the mixture to the pan, cook over a medium heat, loosely covered with foil or a lid, for about 10 mins or until the base is golden brown.
Wrap the handle of the frying pan with foil and place the pan under a preheated grill for about 5 mins or until set.
Invert the tortilla onto a board and cut into wedges. Serve with mixed salad, if desired.