Breakfasts, Healthy Recipes

Organic Spinach, Sweetcorn and Pepperdew Tortilla Recipe

Organic Spinach, Sweetcorn and Pepperdew Tortilla Recipe

Ingredients

3 tbsp. olive oil
2 medium organic onions, finely sliced
250g Organic potatoes, peeled and dices into small cubes
300g Organic spinach
340g Sweetcorn kernels (from a tin)
8 large Organic or free range eggs
5 tbsp. parmesan cheese
60g chopped pepperdew
Salt and fresh cracked black pepper

Method

Heat the 2 tbsp. olive oil in a frying pan and cook the onions over a medium heat for 15 minutes until soft.
Put the diced potatoes into a small pot with salted water and boil for 8 – 10 minutes until tender then drain.
Add the potatoes to the onions and cook for a few minutes together.
Cook the spinach in a large pot of boiling water for one minute until wilted, drain and then run under cold water to stop the cooking process.
Squeeze out the excess water from the spinach and the roughly chop. Add to a large bowl.
Drain the Sweetcorn and then add it to the spinach, potatoes and onion.
Add the chopped pepperdew to the mixing bowl.
Lightly beat the eggs and season then add them to the vegetable mixture.
Heat the remaining olive oil in a frying pan
Add the mixture and cook for a 5 – 10 minutes on a medium to low heat until almost set.
Remove from the stove and sprinkle the parmesan over the tortilla and then place under a grill until the top is golden
(I like to place my whole pan in the oven to finish it off – make sure the pan can go in the oven)
Allow the tortilla to stand for a few minutes until it firms up and then slice and serve

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