Spinach, feta & roast onion tortilla
This simple 10-minute dish is best made with leftovers – that’s what makes it so tasty! I have always been chief cook in our house (but definitely not bottle-washer; that’s someone else’s job if I can make it work!), but of late, my daughter Jess has been overtaking me in the creativity stakes. This is something she whipped up in front of me while I worked. I knew she was making lunch – and I know she loves to make things up on the spot – but this one, I’m keeping for the future!
- 4 free range eggs
- 2 teaspoons milk (we used Lewis Road Creamery Jersey milk)
- Handful baby spinach
- 80g feta
- 1 small onion, cut into rings and roasted or sauteed
- 2 tablespoons good-quality olive oil (or half oil, half butter)
- Freshly-ground black pepper
Preheat oven to 220°.
Crack eggs into a bowl, and whisk until bubbly and thoroughly aerated. Add pepper and milk and mix to combine.
Heat half the oil (or butter if you prefer) in a heavy-based ovenproof frying pan. Add the spinach and cook lightly until slightly reduced. Remove from pan, add to roasted onions. Break feta into the mix and set aside.
Heat the rest of the oil. Once it’s hot, reduce heat to medium and pour in aerated egg mix. After a crust has formed on the bottom (about a minute – you’ll see the edges start to brown) spread feta, spinach and onion evenly over the top. Continue cooking for a couple of minutes, ensuring the bottom doesn’t catch.
Transfer pan to hot oven and cook for 5-10 minutes. Check it’s ready by inserting a knife into the middle – if it’s cooked, it’s ready!