Perfect served hot or cold, this Baked Tomato, Spinach and Mozzarella Tortilla is nutritious, delicious and very easy to make.
Baked Tomato, Spinach and Mozzarella TortillaJump to Recipe Print Recipe
Although tortilla is the Spanish name for Omelette, I can not claim that this is a Spanish tortilla. But Tortilla sound so much nicer than just plain omelette. One thing that really sums up what I love about food in the UK is , we are very happy to take bits of cuisines from other countries, mix and match, and come up with our own version of a dish. So this “Spanish” omelette has Italian Mozzarella cheese in it. Why? Because I like mozzarella and because I was right to think it would work well in this dish. Teamed with some fresh Spinach and sweet cherry tomatoes, this easy to make baked tortilla is perfect served hot or cold, which makes it a great picnic dish, perfect for a quick light meal, or for any time you want to make a meal in advance.
We often make tortillas at home for a quick easy meal. Especially, but not exclusively, in the summer. When there is just the two of us at home, we will eat it freshly made when it is still hot for an evening meal served with a salad and then cold the next day for lunch – either at home or in a packed lunch. Served with a salad they make a perfect summer meal. If the boys are home, however, it soon disappears all in one go.
Quick and Easy
I have to confess my all time favourite tortilla is the classic Spanish Omelette with onion and potato. Cooked correctly it takes quite a while to slowly cook the potatoes and onions in lots of olive oil. So this one comes a close second favourite because it is so quick and easy to make but still tastes great. You can cook tortillas entirely on the hob (the classic way), but that takes a little more time and skill as you need to slide it out of the pan and flip it over. You also have to stay with it and can not nip off and do something else while it cooks. Baking the tortilla avoids these problems.
If you have a frying pan with an oven-proof handle like the one below, you do not even need to transfer the mixture to a baking tin. Simply add the tomatoes and cheese to the pan once the spinach is melted, and pour in the beaten egg and bake. Do take extra care once you remove it from the oven though it is very easy to grab the handle forgetting it is hot. Trust me, I’ve done it! So now I always leave a cloth or the oven glove over the handle of the oven door to remind me.
Quick and easy to make tortillas are delicious served hot or cold
- 1 tbsp rapeseed or olive oil
- 1 onion , chopped
- 125 g Spinach leaves , (4oz)
- 150 g cherry tomatoes , (5oz) halved
- 150 g mozzarella , (5oz) cut into chunks
- 6 eggs
- salt and freshly ground black pepper
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Heat the oil in a frying pan and fry the onion for about 5 minutes until softened.
Add the spinach and cook until wilted. Remove from the heat.
Tip the spinach into a well oiled baking tin of about 30x 20cm ( 12 x 8 in). Arrange the cherry tomatoes in the tin then add the mozzarella
In a bowl, beat the eggs together with a fork. Season with salt and pepper and beat again.
Pour the eggs into the tin and bake for about 20 minutes until pale golden and set. Serve hot or cold
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Heat the oil in a frying pan and fry the onion for about 5 minutes until softened. Add the spinach and cook until wilted. remove from the heat. Tip the spinach into a well oiled baking tin about 30x 20cm ( 12 x 8 in). Arrange the cherry tomatoes in the tin then add the mozzarella In a bowl, beat the eggs together with fork. Season with salt and pepper and beat again. Pour the egg into the tin and bake for about 20 minutes until pale golden and set. Serve hot or cold
Need more convincing on how easy it is to make?
Check out this little video
More Spinach Recipes Made Easy
I am linking this post to this week’s #CookBlogShare, hosted by Monika at Everyday Healthy Recipes