Feta, Chard, and Pine Nut Tortilla

Name: Feta, Chard, and Pine Nut Tortilla
Cuisine: United Kingdom
Ingredients: 2 tbsp olive oil; 1 small clove of garlic, peeled and chopped; 750 g chard leaves, or about 250g cooked, chopped and squeezed spinach; 1 tbsp finely chopped white of leek; 1 tbsp finely chopped of any of the following: parsley, basil, mint, oregano, chervil, thyme, chives; 3 tbsp pine nuts; 75 g feta, cut into 5mm cubes; 5 turns black pepper; 2 tbsp crème fraiche or double cream; 1¼ tsp salt; 2 large eggs

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is great for snacking or for taking on a picnic or serving as a first course. Spinach is fine for this too but use chard if you can find it. In fact, always use chard if you can find it. More chard in the shops, please.

Ingredients

1 tbsp finely chopped white of leek
1 small clove of garlic, peeled and chopped
2

Europe
United Kingdom
Snack
Starter
London
Gluten-free
Vegetarian

Method

Soften the leek and garlic in 1 tbsp of the oil in a 30cm frying or omelette pan. Do this gently for 5 minutes. Meanwhile, cook the chard leaves, washed in cold water and shaken, in a covered pan, over medium heat for about 10 minutes, stirring twice. Cool, squeeze out the moisture, and chop fairly finely. Toast the pine nuts under the grill, shaking two or three times, until they turn a pale g