Goats Cheese and Beet Leaf Tortilla

"I love the tangy combination of goats cheese and slightly bitter beat leaves. Good alternatives red chard and spinach. I like to serve this with my Recipe #112668 or a simple salad."
 
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Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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