Low FODMAP Potato, Spinach and Tomato Tortilla
  1. Preheat the grill to medium. Place the potato into a pan of boiling water and cook for 5-6 minutes or until tender, but not completely cooked. Then, drain and set aside
  2. Heat the oil in an ovenproof frying pan over a medium heat. Add the tomato and spinach and cook for 2-3 minutes until the spinach has wilted
  3. Add the potato and stir well. Add the beaten eggs and season well with chives, salt and freshly ground black pepper. Cook, stirring occasionally, until the egg starts to set
  4. Top with lactose-free cheese, then transfer to the grill and cook for 3-4 minutes, or until the top of the tortilla has turned golden-brown and the tortilla is cooked through
  5. To serve, carefully turn the tortilla out of the pan onto a plate and cut into wedges