Spinach, Ricotta and Pine-nut Tortilla

Spinach, ricotta and pine-nut tortilla

Spinach, Ricotta and Pine-nut Tortilla
Makes enough for 4 as a main meal, 6 – 8 as a light meal

1 non stick pan, 30cm diameter
275g diced parboiled potatoes
25g butter
6 large eggs
Double cream (make volume of eggs up to 450ml with cream)
Salt, pepper and nutmeg
400g spinach (thoroughly clean and wilt)
250g ricotta
1 tbs toasted pine-nuts

1. Preheat oven to a medium high temperature
2. Place the pan on top of the stove, gently melt the butter.
3. Add the potatoes and gently cook for 3 minutes – do not brown.
4. Add the spinach, ricotta and pine-nuts to the pan, spread over the potatoes ad hoc.
5. Gently beat the eggs, cream and seasoning together and pour over mixture in pan.
6. Cook gently on top of stove for 5 minutes, then place in oven for a further 20 minutes until egg mixture has set and top is golden.
7. Rest for 5 – 10 minutes before cutting.

This is delicious served warm or cold. Accompany with a selection of salads and some crusty bread.

You can substitute the toppings for many different things (spinach, goats cheese and hazelnut; butternut squash and ricotta; mushroom and stilton; smoked haddock and cheddar; sausage, bacon and tomato; chorizo and tomato; etc etc)