Tortilla of potatoes and spinach

Wash, peel and cut the potatoes into cubes of 1 cm.Peel and grate the carrot.

Put the potatoes in an anti-stick frying pan with half of the extra virgin olive oil, sauté.Add carrot and a trickle of water.Cook.Add the spinach.

Beat the eggs with a pinch of sea salt.Mix on a bowl spinach, potatoes, carrot and add slightly smoothie eggs.Stir.

Heat a frying pan with a splash of extra virgin olive oil, pour the mixture and let cook until it sets.Set the edges of the tortilla with the help of a spatula.

Turn with the help of a plate or table (put the plate on the pan and turn).Cook on the other side.

Sol Fliman & María José Buttazzoni.Children to eat.2016. Adapted.