Ingredients

Step by step

1. Heat 1 tablespoon of the oil in a non- stick frying pan (about 20cm diameter) over a medium heat. Add the onion and garlic and fry until just golden. Transfer to a medium bowl and set aside to cool.
2. Bring a large pan of water to the boil, then blanch the sliced potatoes for 2-4 minutes, until just fork tender, adding the spinach for the final 1 minute. Drain, run under cold water, then allow to steam dry.
3. Once the onion and garlic have cooled, add the potatoes and spinach to the same bowl, along with half the dill, the feta and beaten eggs. Season with salt and black pepper.
4. Add a further 2 tablespoons of oil to the same frying pan over a medium heat (if you’re using a stainless-steel pan, make sure it gets hot enough for water droplets to ‘dance’ on the surface so the eggs don’t stick). Pour in the egg mixture and gently cook over a medium-low heat, until golden-brown. Use a spatula to gently release the edges as it cooks. Once it’s golden underneath and almost set on top, gently slide the tortilla onto a plate. Put another plate on top, flip, and slide it back into the pan to cook the other side. Don’t worry about cooking it until it’s fully set – a traditional tortilla is slightly soft in the middle.
5. Meanwhile, in a bowl, toss the remaining dill and the salad leaves with the lemon zest and juice, sesame seeds, remaining 2 tablespoons of olive oil and a pinch of salt. Once the tortilla is golden on both sides, slide out onto a serving board and leave to stand for 10 minutes. Top with the salad, slice and enjoy!