Goats Cheese and Beet Leaf Tortilla |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love the tangy combination of goats cheese and slightly bitter beat leaves. Good alternatives red chard and spinach. I like to serve this with my Cracked Tapas Patatas Braves or a simple salad. Ingredients:
200 g spinach leaves |
2 tablespoons olive oil |
1 shallot, thinly sliced |
1 garlic clove, thinly sliced |
1 teaspoon chopped fresh rosemary |
6 eggs |
100 g firm creamy goat cheese |
salt & freshly ground black pepper |
Directions:
1. Bring a large pan of saltrd water to the boil and cook the beet leaves for just 30 seconds. Drain well and cool under cold water.
2. Heat 1 Tbs of the oil in a 30cm non-stick frying pan and cook the shallot and garlic for 3-4 minutes until softened. Add the rosemary and cook for a further 30 seconds.
3. Meanwhile, in a large bowl, whisk together the eggs and some salt and pepper. Then stir thoroughly the cooked beet leaves and the onion mixture. Add the remaining oil to the hot pan; pour in the egg mixture and cook for 1 minute or so, stirring until the egg begins to set.
4. Crumble the goat cheese over the tortilla and continue to cook over a low heat for a further five minutes until the egg is almost completely set-take care not to burn the underneath.
5. Preheat the grill to medium. Place the pan under the grill for a further 2-3 minutes until golden brown and completely set. Slice and serve.
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