• Boil the potatoes in salty water (1 tsp salt should be fine) until soft. If the skin looks good, leave it on.
• In the meantime, cut the bell pepper, mushrooms and zucchini into equal size small chunks.
• Thinly slice the red onion. When the potatoes are soft (poke with a knife to check), drain them.
• Heat up a big frying pan, cut the potatoes into quarters and fry them on medium heat until browned. When they’re almost done, add the paprika/mushrooms/zucchini and fry it all together. Depending on the size you’ve cut the veggies, this will take about 5-6 minutes.
• When everything is ready, throw in the raw red onion and the spinach, season with salt and pepper and enjoy.

Jansen’s pro tip

• Boil the potatoes the night before! Not only do they fry from cold really well, you’ll make lunch super-quick! If you don’t like raw red onion, throw it in when you fry the rest of the vegetables.