Baked Spanish Tortilla With Spinach And Ricotta - cooking recipe

Ingredients

4 tbsp olive oil
6 None medium potatoes, peeled and thinly sliced
1 None large onion, peeled and thinly sliced
2 cloves garlic, chopped
3.5 oz spinach, washed and shredded, thick stalks removed
1 tbsp parsley, chopped
1.75 oz sun-dried tomatoes, chopped
8 None medium eggs, lightly beaten
4 tbsp milk
3.5 oz ricotta cheese, drained
None None Mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. Grease a 7 x 11 inch baking dish. Heat 1 tbsp oil in a frying pan. Fry the potatoes in three batches for 1 minute each side until light golden, adding a little extra oil when needed.
Heat the remaining oil in a clean frying pan. Add the onion and garlic. Cook for 3-4 minutes, until softened. Add spinach, parsley and sun-dried tomatoes. Cook for 1 minute.
Mix potatoes with shredded spinach and sun-dried tomato mixture. Transfer to prepared baking dish. Mix together the eggs and milk, season well and pour over the potatoes. Spoon the ricotta over top. Bake for 35 minutes or until set. Serve warm or cold, cut into wedges, with mixed greens.