Goats Cheese and Beet Leaf Tortilla

1. 1

   Bring a large pan of saltrd water to the boil and cook the beet leaves for just 30 seconds.

2. 2

   Drain well and cool under cold water.

3. 3

   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.

4. 4

   Add the rosemary and cook for a further 30 seconds.

5. 5

   Meanwhile, in a large bowl, whisk together the eggs and some salt and pepper.

6. 6

   Then stir thoroughly the cooked beet leaves and the onion mixture.

7. 7

   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.

8. 8

   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.

9. 9

   Preheat the grill to medium.

10. 10

    Place the pan under the grill for a further 2-3 minutes until golden brown and completely set.

11. 11

    Slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.