Monday 26 August 2013

Lincolnshire Poacher and spinach tortilla


Bring a little Spanish sunshine to the ‘shire!  This is a great way of combining seasonal ingredients with one of my favourite cheeses.  This tortilla can be served hot or at room temperature, it’s a great picnic staple.  Lincolnshire Poacher’s a wonderful unpasteurised hard cow’s milk cheese, it has a delicious, mature nutty flavour.  If you can’t get hold of Poacher you can substitute a mixture of mature cheddar and parmesan.

Ingredients (to feed 4)

8 eggs
2 onions
1 handful of new potatoes
Large bag of spinach
Salt and pepper
Olive oil
Large handful of grated Lincolnshire Poacher cheese

Directions

1) Wash the spinach and then add to a lidded pan over a medium heat with a good seasoning of salt and pepper, as soon as the spinach starts to wilt remove from the heat, squeeze out as much liquid as you can and put aside to cool.  Once cooled squeeze into a ball, draining any residual liquid and shred finely.

2) Cut the potatoes into 1 cm dice and slice the onions, add to a 24cm non stick frying pan with a tablespoon of olive and cook over a very low heat, stirring occasionally, until very soft but not coloured, this will take 10-15 minutes.  The pan may seem a little crowded at this stage but don’t worry, it gives the tortilla real substance!

3) Combine eggs, cheese and spinach together and use a fork to break up the egg yolks.

4) When the onions are sweet and the potatoes are softened add the egg mixture and stir through positioning the ingredients in one even layer.

5) Leave the pan over a low heat and cook for 10 minutes or so until the egg has set and you can smell a gentle nutty browning. 

6) Place a plate over the frying pan and then turn upside down, turning out the tortilla (you may have to loosen gently with a fish slice), before sliding back into the pan, now upside down, to brown on both sides.

7) Cook for a few more minutes until browned underneath and then allow to cool and set a little longer in the pan before turning out.

I prefer to serve this dish at room temperature.  This is another recipe that’s very easy to adjust, modify and make your own, enjoy!

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