l 450ml olive oil + 3 tbsp extra virgin olive oil for the tortilla
l6 med. potatoes, peeled and cut into 4mm slices
l1 large onion, peeled and thinly sliced
l450g spinach, washed, thick stems removed, cooked, squeezed dry and chopped
l2 r
ed and 2 yellow roasted peppers, sliced
l2 cloves garlic, peeled and crushed
l2 tbsp finely chopped parsley and thyme
l175g (6oz) soft goat’s cheese, broken into small pieces
lA pinch of paprika l6 free-range eggs
l4 tbsp double cream lSalt and pepper
METHOD:
lHeat the olive oil in a large frying pan. Add the potatoes alternating in layers with thinly sliced onion. Cook gently, covered, until the potatoes are just tender (they should remain separate, but not brown). Retain olive oil for another use.
lIn a bowl, combine the greens and the peppers. Add the garlic, parsley, onion, thyme, salt, pepper and paprika. When the potatoes are cooked, drain them of excess oil, and mix with the spinach mix. Transfer this mixture to a non-stick frying pan that will go in the oven. The dish may be made in advance to this point.
lPreheat the oven to 180ºC/Gas 4. Beat the eggs with the cream and pour over the potatoes, dot with goat’s cheese, heat gently over a medium flame until lightly set then place in the oven for 15 minutes or until the eggs have completely set. Allow to cool, turn out on to a plate
and dribble with extra virgin olive oil.
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The full article contains 280 words and appears in Worksop Guardian newspaper.
