Recipe:

1. Preheat the oven to 180C/160c fan/4 gas mark. Heat 1 tablespoon of olive oil in a medium, non-stick, oven-safe frying pan and fry the onion over low heat for 10 minutes, or until it is soft. If it's too dry add a splash of water, and keep cooking.
2. Bring a medium saucepan of water to the boil. Cook the beans for 4 minutes, then remove from the water and set aside to cool and cut into smaller pieces.
3. Using the same boiling water, blanch the spinach for 1 minute, until wilted. Drain and set aside to cool. When cool enough to touch, squeeze any excess liquid from the spinach and roughly chop.
4. Beat the eggs in a large bowl, then add the onion, green beans and spinach. Mix well and season with salt and pepper.
5. Wipe the pan with kitchen paper and heat the remaining 1 tablespoon of olive oil. When hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat and cook on a very low heat for 2 minutes, until it just starts to set. Place the pan in the oven and cook for 8-10 minutes, until the tortilla is cooked through. Enjoy with crusty bread and a seasonal salad, if you like.