Now that Summer is here and the days are warm, sometimes you just don’t really fancy eating hot meals. I’ve certainly been eating a lot more salads over the past month and our meals are getting lighter as the summer progresses. One delicious dinner that we’ve already cooked up a handful of times this summer is the pasta tortilla. I love this meal because it includes my favourite ingredients (pasta and cheese, yum!) and is a little more substantial than an omelette (which doesn’t really go well with salad anyway) and can be cooked in advance and sliced up cold. This make it’s the perfect picnic snack as well as a yummy cook-ahead dinner when you’ve got guests visiting. In Spain it is cubed as served as tapas on cocktail sticks so it’s ideal for every occasion and certainly compliments a well-dressed salad for an al fresco meal in the sun. You can throw in any ingredients that you have to hand (maybe bacon and mushroom for a breakfast version?!) and can replace the pasta with sliced boiled potatoes. Here’s how I made my broccoli and cheese tortilla:
Ingredients: 6 medium eggs, 250g pasta, 1 onion, 1 leek, broccoli florets, mature cheddar, 100g cream cheese, 50ml milk, salt and pepper
First slice and sautee the onions, leeks and broccoli in a little Fry Light. Meanwhile cook the pasta according to instructions on the packet. Whisk together the eggs, milk, cream cheese and season the egg mixture with salt and pepper. Add all the ingredients into a large frying pan and pour the egg mixture over the pasta and veg. Cook on the hob for 5 minutes before grating the cheese over the top and placing under the grill to cook the top of the tortilla and melt the cheese. Remove from the frying pan and enjoy a big slice with salad or chill in the fridge and wrap up for a yummy packed lunch.
Let me know if you have a go at making this recipe and I hope you’ll share your photos of your tortilla with me on twitter @Cassiefairy.