Spinach Bouillabaisse

• 2 bunches of English spinach, washed and trimmed
• 5 tablespoons virgin olive oil
• 1

Blanch the spinach leaves in boiling water for 1 minute; remove and refresh under cold running water. Chop the spinach roughly and then place it in a strainer. Press the excess water from the spinach.

Heat the oil in a deep frying pan or skillet over a medium heat. Soften the chopped onion in the oil and then add the spinach.

Cut the potatoes into 6 mm (b in.) slices, and add th