Instructions

1. Cook the potatoes in lightly salted water until tender, then drain. Let them cool. This can be done well in advance.
2. Thinly slice the onion. Heat a non-stick pan, add the pancetta, onion, chopped garlic & herbs. Fry for 5-10 minutes until the bacon is crispy and the onion is soft.
3. Meanwhile halve the potatoes.
4. Add the potatoes to the pan, stir for a couple of minutes until warmed through. Add the spinach and olives then put a lid on, turn off the heat and let it steam.
5. When the spinach has wilted, stir through and serve.