Pea, Spinach and Asparagus Tortilla.

With summer now well on the way and the weather man’s promise of good weather, picnics and bbq’s are on the agenda. So, this I thought I would make some good food great for taking on picnics or alfresco dining in the garden. This recipe is full of flavour packed with vegetables-tasty and good for you.

 

 

Pea, Spinach and Asparagus Tortilla.

Serves 6-8 slices

This great recipe is fabulous hot and equally delicious cold, so great to pack up for a picnic. Easy to make and packed full of goodness it’s almost a meal in its self.

 

 

 

 

INGREDIENTS

500g new potatoes

Tbsp Spoonful coconut oil or rape seed oil

1 large onion or 2 small red onions finely sliced. (depends on your preference- I used red for its sweetness)

1 garlic glove crushed

500g fresh or frozen peas

Handful spinach chopped

8 stems of asparagus

8 large free range eggs, lightly beaten

METHOD

Dice the potatoes into good size pieces, place in a pan of water and boil slowly (to avoid breakage) for about 10 minutes until tender but still with bite to them. They will cook further in the oven. Drain and set aside. Crack the eggs into a bowl and beat until combined season with salt and pepper.

Heat the oil a large frying pan and gently cook over a low heat the onions and garlic until the onions are translucent. Once cooked add the cooked potatoes and on a medium heat, the asparagus, spinach and peas. Stir until the spinach has wilted. Pour the eggs into the pan making sure the heat is on medium. As the eggs begin to set use a spatula to loosen the eggs from the side of the pan. Cook gently for about 4-5 minutes, this will have cooked the underneath of the tortilla. Transfer the frying pan to under the grill to cook the top for a further 6 minutes until cooked. The tortilla will be browned and firm to touch. (make sure you turn the handle of the pan away from the heat of the grill!) To turn out the tortilla use a spatula to release the edges, give it a bang on the work surface the place a chopping board or plate on top of the pan and turn it over. The tortilla can be served hot or cold. If you don’t like spinach or fancy a change try using rocket, it’s delicious peppery taste will work well in this dish. For an extra twist add a pinch of dried chilli flakes to spice things up a bit.

 

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