Spinach Tortilla

A delicious vegetarian tortilla made with mashed potato, fresh spinach, aromatic herbs, and cardamom, baked until perfectly set.

Vegetarian Healthy Lunch Potato Spinach Eggs

Estimated Nutrition

Calories

283.7

kcal / serving

1134.8 kcal total

Carbs

11.2g

per serving

44.7 g total

Fat

20.5g

per serving

82.1 g total

Protein

13.6g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range, beaten

Butter

piece

Feta Cheese

crumbled, optional garnish

piece

Yogurt

plain, optional garnish

Fruits

Lemon Juice

freshly squeezed

NutsSeeds

piece

Garlic

peeled and roughly chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Herbs

mixed fresh such as parsley, coriander, dill and mint, washed and chopped

piece

Cardamom

seeds only

OilsFats

Olive Oil

Vegetables

piece

Potato

large floury potato such as King Edward

100

Spinach

fresh baby leaves, washed and chopped

piece

Spring Onion

trimmed and finely chopped

piece

Radish

optional garnish

Method

Cool for 10 minutes before slicing and serving.

Boil the potato in salted water for 20 minutes until tender and mash until smooth.

Preheat the oven to 180°C.

Sauté one chopped garlic clove in oil, then wilt the spinach and season with salt, pepper, and lemon juice.

Beat the eggs in a bowl and stir in the spinach mixture, chopped herbs, and spring onions.

Whisk in the remaining garlic, cardamom seeds, and additional seasoning.

Combine the egg mixture with the mashed potato.

Melt the butter in a 25cm ovenproof frying pan to coat the bottom and sides.

Pour in the mixture and bake for 30 minutes until the center is set.