Spanish Spinach Tortilla

Boil the potatoes in their skins for approx. 20 minutes. Peel and chop the onions into large pieces. Quarter the peppers, core them and cut into 2 cm sized pieces. Chop the spinach. Whisk the eggs and milk with 4 tbsp. soy sauce, pepper, ground paprika and 2 tbsp. olive oil. Peel the potatoes and cut them into 1 cm cubes. Heat up 3 tbsp. oil in a large pan. Fry the potatoes at high heat for approx. 4 minutes and keep it warm. Fry the onions, peppers and spinach for 2 minutes separately, add the fried potatoes. Pour the egg mixture over the fried potatoes with vegetables and cook briefly. Put the pan in a pre-heated oven at 200°C (gas mark 3; convection oven 180°C) and bake for 20 minutes. Stir together the ajvar, jalapeno peppers and 2 tbsp. Kikkoman soy sauce until smooth. Remove the pan from the oven. Leave to cool slightly. Carefully turn out the tortilla onto a large plate or platter, cut into slices and serve with the paprika sauce. Garnish with marjoram and serve with black pepper.

For home-made ajvar*

Cut the pepper into large pieces. Chop the garlic clove and jalapeno chilli finely and put it in a blender with the tomato puree. Continue mixing until smooth, then season with salt and pepper.

Calorific value (per portion): 1334 kJ / 319 kcal