Roots ‘n Greens Tortilla
Packed full of colour and flavour, this tortilla has natural sweetness and the comforting taste of sage. The recipe is super versatile as you can actually use whichever veggies you have available. Perfect for a lunch or supper, and it’s a whole meal in a slice!
A great sharing meal, pop in the centre of the table with some fresh salad or extra veggies on the side if you want, and dive in! Plus, it can be eaten hot or cold, so it’s a great fridge standby.
A little known fact is that sage can help you absorb vitamin D!
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Roots ‘n Greens Tortilla
Ingredients
- 400 g Butternut squash (Or pumpkin – flesh, peeled and cut into thin slices)
- 1 Sweet Potato (Large, peeled and cut into thin slices)
- 1 Red Onion (Medium, cut into thin slices)
- 1 tbsp Sage (Fresh, chopped)
- 50 g Kale (Washed, spines removed)
- 50 g Sweetcorn
- 8 Eggs (Large free range organic if you can)
- 150 g Ricotta Cheese
- 150 g Cheddar Cheese (Grated for the top)
- 0.25 tsp Turmeric (Ground)
- Salt
- Pepper
Instructions
- Heat your oven to 180C.
- Oil your prepared squash/pumpkin and sweet potato, season then place onto a baking tray and pop into the oven for about 15-20 minutes, until softened.
- In the meantime, gently fry your onions and set aside.
- Wash and then dry the kale, and cook gently in a covered saucepan without additional water for a few minutes to wilt it. Make sure you drain well so there is as little liquid in the veg as possible. I drink what’s left as cook’s treat, but each to their own!!
- Whisk up the eggs with the turmeric and a pinch of salt and pepper.
- Turn up the oven heat to 190C.
- Line a medium-sized frying pan with baking paper. Layer the roasted vegetables with the onions, kale and sage, adding in large marble-sized dollops of ricotta. Sprinkle the sweetcorn in as you go.
- Pour in the eggy mixture, giving the pan gentle taps at the end to make sure it is covering all the mixture, then sprinkle over the cheddar.
- Place into the oven for about 25-30 minutes. You want it to have a very gentle wobble when you take it out. Do be careful of the handle, it will remain hot for quite some time.
- Carefully cut into slices and serve with some extra veg or salad.
Notes
- Whenever taking a hot frying pan out of an oven, I immediately wrap the handle in a clean tea towel. This has saved me burning myself numerous times!
- You can always add some pancetta to the dish.
- For a low histamine option sprinkle fresh mozzarella on top
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
the tortilla was very tasty. i scaled up the recipe for 5 people and i found that even after 45 mins of cooking, there was liquid left when i cut into the centre of the tortilla.. i couldnt figure out whether it may have been raw egg or simply excess water from the veg (i did ensure the kale wasnt moist when i added it to the tortilla), so i continued to cook for another half hour.. just wondering if anyone has any helpful pointers… thanks : )
I am afraid that everyone’s oven is slightly different in terms of heat and distribution – so you do need to adjust the cooking time accordingly – I am surprised you need a full extra 30 minutes though – also ricotta can vary in terms of how much liquid is in it, so this might be a factor.
Thanks Lucinda : )