Spicy Spinach & Ricotta Tortilla
1 tablespoons olive oil
1 onion, chopped
5 eggs, separated
175 millilitre (6 fluid ounce) skimmed milk
2 tablespoons flour
1 tablespoons Mild Curry Powder
pinch Sea Salt
1/2 teaspoon Garlic Granules
2 teaspoon Paprika
250 gram (9 ounce) frozen chopped spinach, thawed, drained and squeezed
250 gram (9 ounce) ricotta cheese
Schwartz Black Pepper to season
- 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
- 2 Heat the oil in a large non-stick frying pan on a medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally until softened. Remove from the pan and allow to cool slightly.
- 3 Beat the egg whites with a pinch of Salt until foamy and firm. Whisk the milk and flour in a large bowl, until smooth. Add the egg yolks, Curry Powder, Garlic Granules, Paprika and the egg whites, whisk until smooth. Add the cooled onion, spinach and ricotta cheese, mix well. Pour into a 22-24cm, deep, greased, ovenproof dish.
- 4 Bake for 30-35 minutes or until the top is golden brown and the centre is set. Allow to stand for 10 minutes before cutting into six and serving.