Spanish tortilla with melting goat’s cheese, peppers & spinach
No tapas menu would be complete with out one, try Ben Tish's stunning slow-cooked Spanish tortilla - it's worth the wait!
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 50 mins
- Heat a good glug of olive oil in a large frying pan and add the onions and some salt and pepper. Cook very slowly over a low heat until the onions are meltingly soft. Leave to cool.
- Fill a pan about 1/3 full with vegetable oil and heat, or heat a deep-fat fryer to 150C on a thermometer. Gently fry the potatoes until tender but not browned or crisp. Drain well and cool.
- Mix the onions with the potatoes, stir in the eggs, spinach and peppers, then crumble in the goat's cheese.
- Heat a splash of olive oil in a large non-stick frying pan over medium heat. Pour in the egg mixture and cook for 4-5 minutes, or until the bottom is golden and browned (this will be the top of the tortilla when you turn out). Slide under a medium grill until just set and golden on top, about 8-10 minutes. The middle should still be soft, but cook it more if you like it well done.
- Turn the tortilla out on to a serving dish and leave for a few minutes. Serve in wedges.
PER SERVING
452 kcalories, protein 20.2g, carbohydrate 22.1g, fat 32.0 g, saturated fat 7.4g, fibre 2.5g, salt 0.67 g
Recipe from olive magazine, July 2011.
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Ingredients
- olive oil
- 1 onion , finely sliced
- vegetable oil
- 3 large potatoes , peeled and finely sliced
- 12 eggs , beaten
- 40g baby spinach , roughly chopped
- 2 red peppers , grilled or roasted, peeled, deseeded and sliced
- 100g soft goat's cheese
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 50 mins
Ingredients
- olive oil
- 1 onion , finely sliced
- vegetable oil
- 3 large potatoes , peeled and finely sliced
- 12 eggs , beaten
- 40g baby spinach , roughly chopped
- 2 red peppers , grilled or roasted, peeled, deseeded and sliced
- 100g soft goat's cheese
PER SERVING
452 kcalories, protein 20.2g, carbohydrate 22.1g, fat 32.0 g, saturated fat 7.4g, fibre 2.5g, salt 0.67 g
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04 August 2011
Sylvia Selby commented on this recipe
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05 August 2011
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