Green tortilla

Name: Green tortilla
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 4 tsp olive oil; 1 echalion shallot, finely sliced; 2 garlic cloves, finely sliced; 3 thyme sprigs, leaves picked; 160 g essential Waitrose Spinach; 250 g fresh (podded weight) or frozen peas; 3 large eggs; 1 handful flat leaf parsley, finely chopped

This verdant frittata is guaranteed to put a spring in your midweek step!

4 out of 5 stars(1) Rate this recipe

Gluten freeVegetarianHealthyHigh fibre

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

4 tsp olive oil
1 echalion shallot, finely sliced
2 garlic cloves, finely sliced
3 thyme sprigs, leaves picked
160g essential Waitrose Spinach
250g fresh (podded weight) or frozen peas
3 large eggs
1 handful flat leaf parsley, finely chopped

Method

Heat 2 tsp oil in a non-stick frying pan, about 15cm in diameter; fry the shallot for 10 minutes, until soft. Add the garlic and thyme, then the spinach, peas and a splash of water. Cook for 2-3 minutes, until the spinach is wilted and the peas are tender.
Beat the eggs in a large bowl, then add the spinach and pea mixture, plus the parsley. Mix well and season. Wipe out the pan with kitchen paper and heat the remaining 2 tsp oil. When hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat and cook on a very low heat for 4-5 minutes, until it just starts to set, with the bottom and sides golden but the middle still quite loose.
Cover the pan with a flat lid or board and carefully turn the tortilla onto it. (Don’t worry if it’s quite runny; it will come back together again.) Gently slide the tortilla back into the pan then put back on a low heat. Use a spatula to tuck the edges of the tortilla under to give it a curved look. Cook for 2-3 minutes over a medium-low heat, then turn onto a board and serve. It should still be a little soft and liquid in the middle. Enjoy with crusty bread and a tomato salad, if liked.