Canape

Spinach and potato tortilla bites
1. 

Cut into bite-sized triangles or squares and decorate with herbs or cress if you like.

3 potatoes, peeled and sliced
50g butter
1 onion, halved and sliced
1 bag spinach,steamed, excess water squeezed out and chopped
6 eggs
142ml pot double cream
cress or other small leaves to decorate

Cook the potatoes in boiling water for 5 minutes or until just tender. Heat the butter in a large ovenproof non-stick frying pan. Soften the onion, then add the potatoes and spinach and stir. Whisk the eggs with the cream, then add to the pan and stir again. Season. Leave on the heat until set and gently browned on the bottom, then slide under a hot grill until set. Turn out and cool.

Cut into bite-sized squares or triangles to serve.

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