Recipe of the Week:

Ingredients for 2 people

8 large handfuls of baby spinach

4 large tortillas

400g tinned chopped tomatoes

400g tinned kidney beans (rinsed/drained)

1 tsp oregano

16 black olives pitted & cut in half

500g sliced cooked meat

4 large eggs

Salt and pepper

Green salad to serve


Preheat oven to 230,°C/210°C fan/Gas 8 and boil kettle.

Put spinach in a large colander and pour over with boiling water till spinach wilts. Quickly run it under cold water to cool, then squeeze out as much water as possible.

Put the tortillas on a baking tray. Mix together the tomatoes, beans and oregano then spread evenly over the tortillas.

Divide the wilted spinach, meat and olives between each tortilla, then make a hollow in the middle of the mix, into this, crack an egg – season and cook in the oven for approx 12 mins until the edges are brown and the white of the egg is set.

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