Pumpkin and Spinach Tortilla

Preparation info

  • Difficulty

    Medium

  • Serves

    8

    as a starter

Appears in

A tortilla is also known as a Spanish omelette or in Italy you would call it a frittata, but don’t confuse a Mexican tortilla for a Spanish one. The former is made with flour and the latter, as in the following recipe, is made with eggs. Tortillas are best made at least six hours ahead and are even better eaten the day after you make them.

Ingredients

  • 180 ml (6 fl oz) extra virgin olive oil
  • 3 onions, peeled and finely sliced
  • 14 large eggs, lightly beaten
  • ¼ cup fresh oregano leaves
  • 600 g (1 lb 3 ½ oz) roasted pumpkin or squash, cut into 2 cm (¾ in) cubes
  • ½ cup finely sliced spring onions
  • 300 g (10 ½ oz) spinach, blanched, water squeezed out and chopped
  • 1 ½ teaspoons sea salt
  • freshly ground pepper

Method

Heat a 30 cm (12 in) deep-sided frying pan over a high heat. Add ¼ cup of the oil and when it’s hot add onions, stir well and cook until golden. Crack eggs into a bowl and add oregano, pumpkin, spring onions, spinach and cooked onions. Season with salt and pepper and mix well.

Put the pan on full heat again and when it is smoking add remaining oil. Carefully pour omelette mix in and after 20 seconds stir gently. Bring the cooked outside into the centre and take the raw centre to the outside. Do this a few times then turn heat down. You can now either finish it under the grill or in the oven if you have an ovenproof pan (at 200°C/400°F/Gas Mark 5) or on top of the stove (covered, on medium heat). It is cooked when just set – overcooked eggs are tough. Cool 10 minutes then invert onto a large plate. Serve at room temperature.