Spanish Tortilla With Spinach, Tuna And Rice

• 1 tbsp vegetable oil
• 1 None medium red pepper, deseeded and chopped
• 1 None clove garlic, crushed
• 7 cups baby spinach leaves
• 1 cup cooked long-grain white rice
• 14 oz canned tuna in spring water or brine, drained
• 4 None shallots, sliced thinly
• 1 tbsp chopped fresh dill
• 4 None large egg whites, beaten lightly
• 1 tbsp finely grated lemon zest

1. Heat the oil in a medium pan, then add the pepper and cook, stirring, until soft. Add the garlic and spinach and continue to cook, stirring, until the spinach is wilted.
2. In a large bowl, combine the cooked rice, tuna, shallot, dill, egg whites, spinach mixture and lemon zest, and season with salt and pepper.
3. Spray the same heated non-stick frying pan with cooking oil spray. Return the mixture to the pan, cook over a medium heat, loosely covered with foil or a lid, for about 10 mins or until the base is golden brown.
4. Wrap the handle of the frying pan with foil and place the pan under a preheated grill for about 5 mins or until set.
5. Invert the tortilla onto a board and cut into wedges. Serve with mixed salad, if desired.

vegetable oil, red pepper, clove garlic, baby spinach, white rice, water, shallots, dill, egg whites, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/21045 (may not work)