Photo of Spinach & ricotta tortilla by WW

Spinach & ricotta tortilla

Points® value
Total Time
30 min
10 min
20 min
Rich in protein, this simple supper is tasty and packed with plenty of delicious veg.


New potatoes, raw

300 g


150 g, young leaf

Calorie controlled cooking spray

4 spray(s)


1 medium, thinly sliced

Egg, whole, raw

4 medium, raw, beaten

Ricotta Cheese

100 g

Skimmed Milk

50 ml

Roasted red peppers in brine, drained

40 g, drained weight

Salad leaves

160 g, mixed salad leaves

Fat Free Salad Dressing

2 tablespoon(s)


  1. Cook the potatoes in a pan of boiling water for 5 minutes, or until just tender. Drain. Meanwhile, put the spinach in a microwave-safe bowl, cover and cook for 2 minutes on high until wilted. Set aside until cool enough to handle, then squeeze out any excess liquid and roughly chop.
  2. Meanwhile, mist a large nonstick, ovenproof frying pan with cooking spray and cook the onion over a medium heat for 5 minutes, until starting to soften. Gently stir in the potato slices, then top with the spinach.
  3. Heat a grill to high. In a bowl, combine the eggs, ricotta and milk. Season, then pour over the vegetables, tilting the frying pan as you go so the vegetables are evenly covered by the egg mixture. Reduce the heat to low and cook for 5 minutes, then transfer the pan to the grill and cook for 5 minutes, until the tortilla is set and golden.
  4. While the tortilla is grilling, toss together the peppers, salad leaves and dressing.
  5. Let the tortilla cool slightly, then cut into wedges and serve with the salad on the side.


Add halved cherry tomatoes, leftover roast veg or 200g drained and rinsed tinned kidney beans