Potato & bacon tortilla

Instructions

1. Put the potatoes in a pan of cold water and bring to the boil. Cook for 5 minutes until tender. Drain and transfer to a large bowl. Add the spinach to the bowl and set aside, covered, for 5 minutes or until the spinach has wilted.
2. Meanwhile, finely chop half the bacon. Put the oil in a nonstick, ovenproof frying pan and set over a medium heat. Add the onion and chopped bacon and cook, stirring, for 6-8 minutes until the onion has softened. Transfer to the bowl with the potato mixture. Add the eggs and mix well.
3. Thinly slice the remaining bacon. Set the frying pan over a medium-high heat, add the sliced bacon and cook, stirring, for 5 minutes or until browned. Transfer to a small bowl.
4. Put the potato mixture into the pan, and spread it out evenly. Cook for 8-10 minutes or until the base is golden and set. Heat the grill to high, then grill the tortilla for 5 minutes or until the top is golden and set.
5. Meanwhile, cook the peas in a pan of boiling water for 2 minutes until tender, then drain, refresh under cold water and drain again. Combine the peas, sliced bacon and cottage cheese in a bowl. Top the tortilla with the cottage cheese mixture, then serve with the salad leaves.