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Feta, pepper and kale tortilla
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100g kale, tough stalks removed
2 tbsp unsalted butter
1 tbsp vegetable oil
3 medium onions, sliced
100g Odysea 100% Sheep’s Milk Feta
½ x 400g jar mild sweet piquanté peppers, drained and roughly chopped
4 large eggs
1 tsp dried chilli flakes, plus extra to serve
200ml double cream
1. Blanch the kale in a wide, non-stick ovenproof frying pan for a few minutes, until just wilted. Drain thoroughly, chop roughly and set aside. Wipe out the frying pan with kitchen paper, then add the butter and oil and heat until melted. Add the onions and cook over a medium heat for 25-30 minutes, stirring often, until they are caramelised and browned. Preheat the grill to medium hot.
2. Add the chopped kale to the onions, crumble over the feta and scatter over the chopped peppers. In a jug, whisk the eggs with the chilli flakes and cream; season, then pour over the feta mixture.
3. Cook on a low-medium heat for 8-10 minutes, until the base begins to set. Cook under the grill for 4-5 minutes, until the top is golden and just set. Remove from the grill and stand for 10 minutes before scattering over the extra chilli flakes and cutting into wedges.
Typical values per serving:
This recipe was first published in October 2018.
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