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Spinach, Goat's Cheese and Roasted Pepper Tortilla
by Antony Worrall Thompson
INGREDIENTS
450ml olive oil plus 3 tbsp extra virgin olive oil for the tortilla
6 medium potatoes, peeled and cut into 4mm slices
1 large onion, peeled and thinly sliced
450g spinach, washed, thick stems removed, cooked, squeezed dry and chopped
2 red and 2 yellow roasted
peppers, sliced
2 cloves garlic, peeled and crushed
2 tbsp finely chopped parsley and thyme
175g (6oz) soft goat's cheese, broken into small pieces
A pinch of paprika
6 free range eggs
4 tbsp double cream
Salt and pepper
METHOD
Heat the olive oil in a large frying pan. Add the potatoes, alternating in layers with thinly sliced onion. Cook gently, covered, until the potatoes are just tender (they should remain separate, but not brown). Retain olive oil for another use.
In a bowl, combine the greens and the peppers. Add the garlic, parsley, onion, thyme, salt, pepper and paprika. When the potatoes are cooked, drain them of excess oil, and mix with the spinach mix. Transfer this mixture to a non-stick frying pan that will go in the oven. The dish may be made in advance to this point.
Preheat the oven to 180C/Gas 4. Beat the eggs with the cream and pour over the potatoes, dot with goat's cheese, heat gently over a medium flame until lightly set, then place in the oven for 15 minutes or until the eggs have completely set. Allow to cool, turn out on to a plate and dribble with extra virgin olive oil.
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Sunday 27 May 2012
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