New Look, New Recipe… Mixed Vegetable Tortilla
The overall look of the blog has been changed to make it easier to read and access recipes – hope you like the changes 🙂
To celebrate this new change of look, I have decided to post a recipe that is one that I “changed” myself and the results of which were very happily received. True to form, I read the original recipe but did not have half the ingredients it called for, so I started mixing and matching! I love the colourful look and interesting combination of tastes of this tortilla/frittata/crustless quiche.
10-12 pieces of asparagus
1/4 cup olive oil
1 bunch beet tops, stems removed and shredded (about 1 packed cup, total)
1 sweet onion, chopped
2 cloves garlic, minced
1 medium sweet potato (or yam? I can never remember…the orange one, anyway), cooked and peeled, then chopped into 1″ cubes
1-14 0z can artichoke hearts, drained and chopped into chunks
1 tsp. ground cumin
pinch salt and pepper
Snap lower stem off asparagus pieces and discard. Chop asparagus into 2″ pieces. Blanch asparagus in boiling salted water for a couple of minutes, only until they just turn colour – remove from heat, drain and rinse in cold water to arrest cooking. Drain and set aside.
Mix eggs in bowl with salt, pepper and ground cumin.
Heat olive oil in heavy frying pan, and saute garlic and onion in it until they just begin to soften. Add beet tops and cook for a few minutes until they wilt. Add sweet potato/yam, artichoke hearts and asparagus pieces. Stir gently to mix.
Preheat broiler in oven.
Pour eggs over vegetable mixture, and stir gently to combine all in pan. Cook over medium-low heat for about 8-10 minutes or until almost set – top will still look runny. Do not stir.
Once eggs are set-looking, slide pan under broiler to cook and brown top – this will just take a couple of minutes, so watch carefully.
When brown, remove from heat and let cool. This tastes best when eaten at room temperature.