Dry fry the bacon in a non-stick frying pan over a moderate heat until crispy. Remove from the pan and set aside.
Add the butter to the pan and, when ready, add the beaten eggs, bacon, potato and spinach and stir gently until the bottom starts to set.
Cook for 5-10 mins and then finish off under the grill until set.
To serve, invert onto a serving plate so that you see a nice golden top and cut into 8 wedges. Stack two wedges on each plate and add a generous dollop of spicy tomato salsa, some crisp salad leaves and fresh wheaten bread.