Goats Cheese And Beet Leaf Tortilla

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 200 g spinach leaves
• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• 1 garlic clove, thinly sliced
• 1 teaspoon chopped fresh rosemary
• 6 eggs
• 100 g firm creamy goat cheese
• salt & freshly ground black pepper

Recipe

• 1 bring a large pan of saltrd water to the boil and cook the beet leaves for just 30 seconds. drain well and cool under cold water.
• 2 heat 1 tbs of the oil in a 30cm non-stick frying pan and cook the shallot and garlic for 3-4 minutes until softened. add the rosemary and cook for a further 30 seconds.
• 3 meanwhile, in a large bowl, whisk together the eggs and some salt and pepper. then stir thoroughly the cooked beet leaves and the onion mixture. add the remaining oil to the hot pan; pour in the egg mixture and cook for 1 minute or so, stirring until the egg begins to set.
• 4 crumble the goat cheese over the tortilla and continue to cook over a low heat for a further five minutes until the egg is almost completely set--take care not to burn the underneath.
• 5 preheat the grill to medium. place the pan under the grill for a further 2-3 minutes until golden brown and completely set. slice and serve.