Spicy Spinach & Ricotta Tortilla

Spicy Spinach & Ricotta Tortilla

Spicy Spinach & Ricotta Tortilla

Prep Time
10 Minutes
Cook Time
45 Minutes
Ingredients
12
A light and healthy tortilla packed with spinach and ricotta, combined with the spicy flavours of Curry Powder, Garlic and Paprika.
Ingredients
  • 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

Key Products
Mild Curry Powder

Product Information

£ 1.99/unit,85g
Garlic Granules

Product Information

£ 1.80/unit,47g
Paprika

Product Information

£ 1.69/unit,34g

Instructions

  • 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.
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