|Portree Harbour, Isle of Sky|
|Rotmoosalm, Leutasch, Austria|
This recipe for a take on a traditional Spanish Tortilla is great as it keeps for a couple of days in the fridge and is delicious eaten hot or cold, so I tend to have it for dinner one day and then have some for lunch the following day. If you are a SW member and want it to be totally syn free, use Fry Light instead of olive oil! I'm not the greatest fan of pan-frying with Fry Light (it's great for roasting veg and chips in the oven though), so tend to use a drizzle of oil in the pan and just count a syn per portion. The original recipe can be found here.
1 medium red onion, peeled and thinly sliced
2 small sweet potatoes, peeled, cut in hal and sliced into thin half-moons
1 red pepper, deseeded and sliced (I used green as that's what I had. I does look prettier with red though)
1tsp dried thyme
1 clove of garlic, peeled and chopped finely
5 large eggs, beaten
60g baby spinach
salt and freshly ground black pepper, to taste
olive oil or fry light
2 rounded tbsp quark
Preheat oven to 200C/Gas 6.
Mix the onion, sweet potato and pper and place on a lined oven tray. Spray with fry light (if you're not counting Slimming World syns, you might want to drizzle them with a little olive oil instead. Season with salt and pepper and roast for 20 minutes.
Remove from oven and add the garlic and thyme. Return to the oven for 5 more minutes. Check that the sweet potato is done. If it is still a little hard return to the oven for five more minutes. Once you have taken the vegetables out, reduce the oven temperature to 180C/Gas 5.
In a large pan mix the beaten eggs, the roasted vegetables and the baby spinach. Season to taste with salt and pepper.
Heat a non-stick, oven-proof frying pan. Spray with fry light or brush with a little olive oil.
Add the egg and vegetable mixture to the pan. Add small dollops of quark to the top.
Allow to set on the hob for a couple of minutes and then place the pan in the oven and allow to bake for 20 minutes, until the egg is set.
This is great warm or cold, so makes perfect leftovers for lunches and picnics.