A Mighty Tortilla

I have been reading Claudia Roden’s book Tamarind and Saffron. It’s full of easy Middle Eastern recipes, very simple and straightforward. The cover of the book is bright blue with a stunning bowl of lemons. It looks very modern but the book is actually quite old, it was first published in 1999 and cookbooks have changed a lot since then. The content is mostly text with a couple of pages of photos tucked in here and there. It takes a bit of reading and imagination to get through the recipes which is not a bad thing if you have time.

I came across a recipe titled ‘haricot bean and spinach omelette’. This didn’t sound particularly inspiring but it had an interesting collection of ingredients and when I read the text I discovered that it was a Tunisian vegetable tajine modified to be cooked in a frying pan. I decided to give it a go as I’m a fan of one pot dinners. I deviated from the recipe as usual by using what we had in our store cupboard. In Tunisia this is cooked in an earthenware casserole. These can be put on a gentle heat or in the oven. Cooking it in the pan made it look like a giant tortilla, it wasn’t particularly beautiful looking but it tasted great and had an interesting texture.

IMG_1368

This is what I used:

a slightly sad bunch of spinach

a piece of butternut squash-peeled and diced into 1cm pieces

an onion-peeled and chopped

olive oil

1 clove garlic – I probably would have used another one or two but that’s all that was in the house

2 tomatoes -grated on the coarse side of the grater

harissa – a good squeeze

1 jar/can canelinni beans

about 100g feta -crumbled

3 eggs

salt and pepper

IMG_1345

Cook the onion and pumpkin gently in olive oil with a little salt until the pumpkin is tender then add the chopped garlic, give it a few stirs and then add the beans. Once everything is sizzling away stir in the grated tomato and season with a little more salt.

IMG_1348

Wash and trim the spinach, then put it into a large sauce pan with a knob of butter, a little salt and cover with a lid.

Cook on a medium heat until the spinach is tender.  When the spinach is cooked  put it into a colander to drain and  press it with the back of  a wooden spoon to give it a hand.

Crack three eggs into a large bowl, beat them together then add the feta, a good squeeze of harrisa, all the other ingredients and gently stir them together.

IMG_1361

Clean the frying pan, gently heat it and add a little olive oil – just enough to barely coat the bottom and sides of the pan then pour in the mix. Cook it on a low heat, covered with a lid until the mix has set enough to become mobile from the pan at the bottom, it may need a little help with a spatula to release it from the sides of the pan. When the egg mix moves freely flip it over with the help of a large plate and cook the other side.IMG_1365






About lettercollumkitchenproject

A cook that gardens. Sun addict. Not a good addiction in West Cork hence the travel addiction. Add in a splotch of kitchen snooping while away, a big walled organic garden while home and a kitchen full of a bit of everything. Runs an organic bakery/delicatessen/food shop with her husband using food from the garden and the years of accumulated kitchen snooping. Check out the shop and garden at www.lettercollum.ie View all posts by lettercollumkitchenproject

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: