Recipes

Organic Vegetarian Spinach & Mushrooms Soft Tortilla

Hi OlivoLovers, veggie foodies and tortilla fans, welcome to Olivocracy Sunday Lab!

This week we went to the countryside to visit some friends and obviously brought a set of four cans of Olivocracy as a present. We came back with another lovely present: a hamper with some organic veggies, a generous slice of organic Cheddar and Feta and some organic, free-range fresh eggs straight from the farm! How thoughtful of them of getting us such a targeted present 😉

However, we are not massive cheese-eaters, we only treat ourselves with the best, organic cheese from small producers more or less once a week. And when we do, we want to celebrate with a yummy recipe, so we decided to make a vegetarian soft tortilla, with a touch “a-la-Francois” and the unmissable Italian cookery hints from Mum!

 

Ingredients (all organic):

4 free-range eggs

¾ cup milk

120 gr feta cheese

220 gr mild cheddar

1 tablespoon fresh parsley (chopped)

1 garlic glove

salt

black pepper

a pinch of ground nutmeg

250/280 gr fresh spinach

220/250 gr fresh mushrooms

½ yellow onion

Olivocracy #FOUR http://olivocracy.co.uk/product/olivocracy-four-mild-organic-evoo-500-ml/

 

Prep 15 min

Cook 45 min

Serving 4/6

 

  1. Preheat oven to 200°C.
  2. Whisk eggs, milk, parsley, garlic, salt, black pepper and nutmeg in a bowl.
  3. In a separate bowl, mix spinach, sliced mushrooms, chopped onion, small cubes of feta cheese and Olivocracy #FOUR http://olivocracy.co.uk/product/olivocracy-four-mild-organic-evoo-500-ml/. Put this mixture in the cooking tray and top with half the Cheddar cheese in small cubes.
  4. Pour egg mixture on it and top the tortilla with remaining Cheddar cheese in even smaller cubes.
  5. Bake in preheated oven until the tortilla is lightly puffed and browned, 45 to 50 minutes. The famous baker’s trick of sticking a toothpick down to the centre should help you with precise cooking time: when it comes out clean and dry it’s just about time to remove your tortilla from the oven and let it cool before serving.

In Spain they call it tortilla, in Italy we call it frittata, in France they call it (crust-less) quiche, but no worries if you son’t have language skills on your side, have a mouthful of it and you won’t need to speak anymore 😉

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