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 đ
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 âa-la-Francoisâ and the unmissable Italian cookery hints from Mum!
Ingredients (all organic):
4 free-range eggs
ž 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 #FOURÂ https://olivocracy.co.uk/product/olivocracy-four-mild-organic-evoo-500-ml/
Prep 15 min
Cook 45 min
Serving 4/6
- Preheat oven to 200°C.
- Whisk eggs, milk, parsley, garlic, salt, black pepper and nutmeg in a bowl.
- In a separate bowl, mix spinach, sliced mushrooms, chopped onion, small cubes of feta cheese and Olivocracy #FOUR https://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.
- Pour egg mixture on it and top the tortilla with remaining Cheddar cheese in even smaller cubes.
- Bake in preheated oven until the tortilla is lightly puffed and browned, 45 to 50 minutes. The famous bakerâs trick of sticking a toothpick down to the centre should help you with precise cooking time: when it comes out clean and dry itâs 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 đ